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In recent years, Korean cuisine has captured the hearts and palates of food enthusiasts around the globe. Its unique combination of bold flavors, aromatic spices, and diverse textures has made it a favorite among those seeking both comfort and adventure in their meals. As culinary trends continue to evolve, the fusion of Korean dishes with other culinary traditions has become increasingly popular, resulting in creative and delicious new recipes. One such creation is the Crispy Korean BBQ Chicken Pita Tacos, a delightful blend of Korean barbecue flavors wrapped in a soft pita, perfect for a quick lunch or a casual dinner.

Crispy Korean BBQ Chicken Pita Tacos

Discover the delicious fusion of crispy Korean BBQ chicken and fresh pita tacos in this mouthwatering recipe. Experience the bold flavors of soy sauce, gochujang, and honey infused in tender chicken, topped with vibrant veggies like cabbage and carrots. Perfect for a quick lunch or a casual dinner, these tacos are not only easy to prepare but also packed with nutrition and flavor. Impress your friends and family with this unique twist on a classic favorite!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

1/2 cup soy sauce

1/4 cup gochujang (Korean red chili paste)

2 tablespoons honey

2 tablespoons sesame oil

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon rice vinegar

Salt and pepper, to taste

1/2 cup cornstarch (for coating)

For the Tacos:

4 whole wheat pita pockets

1 cup shredded cabbage (mix of green and purple for color)

1/2 cup shredded carrots

1/4 cup scallions, finely sliced

1/4 cup fresh cilantro, chopped

1 ripe avocado, sliced

1/4 cup spicy mayonnaise (optional, for an extra kick)

Sesame seeds, for garnish

Instructions
 

Marinate the Chicken: In a spacious mixing bowl, whisk together the soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar until well combined to form a smooth marinade. Add in the chicken thighs, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or up to overnight for a deeper flavor infusion.

    Prepare the Chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Remove the chicken from the marinade and let any excess liquid drip off. Generously sprinkle cornstarch over the chicken, then toss to coat each thigh evenly for a crispy finish.

      Bake the Chicken: Arrange the cornstarch-coated chicken thighs on the prepared baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and crispy. Flip the chicken pieces halfway through the baking time to ensure even crispiness. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C).

        Prepare Taco Fillings: While the chicken is baking, prepare the taco fillings. In a medium bowl, combine the shredded cabbage, shredded carrots, sliced scallions, and chopped cilantro. Season with a pinch of salt and toss to mix everything evenly. Set aside to allow the flavors to meld.

          Warm the Pita: In the final few minutes of the chicken’s baking time, warm the pita pockets. You can either place them in the oven or briefly heat them in a skillet until soft and pliable.

            Assemble the Tacos: Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. Slice the crispy chicken into strips. To assemble each taco, take a warm pita pocket, generously fill it with the cabbage mixture, layer in the sliced chicken, and add avocado slices. Drizzle with spicy mayonnaise if you’re using it, and sprinkle a few sesame seeds on top for an added crunch.

              Serve: Serve the crispy Korean BBQ chicken pita tacos warm, accompanied by lime wedges for an extra zesty kick that elevates the flavors!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings