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Korean Chicken Tacos
Korean

Korean Chicken Tacos

(0)
19Min
Easy

Ingredients

-
12 portions
+

This dish was made for 12 here

180  g
  ( 2  )
Lebanese Cucumber, thinly sliced
2  tbsps
Rice Wine Vinegar
0.5  tbsp
Hot Red Pepper, finely chopped
1  tbsp
Maggi Chicken Stock Powder
2  tbsps
Korean Fermented Hot Pepper Paste
3  tbsps
Caster Sugar
2  tbsps
Soy Sauce
1  tsp
Rice Wine Vinegar
2  tsps
Sesame Oil
900  g
BBQ Chicken, Shredded
12  servings
Tortillas, wholegrain
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Nutrition Value

Energy
289 kcal
Protein
23.95 g
Carbohydrates
27.95 g
Fats
8.64 g
Information per serving
Lets Cook

Instruction

19 Minutes
Step 1
1 Min
To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Step 2
3 Min
Whisk MAGGI chicken stock, hot pepper paste, sugar, soy sauce, vinegar and sesame oil in a medium bowl until sugar has dissolved.
Step 3
10 Min
In a large frying pan add chicken and marinade; bring to the boil and cook for 10 minutes or until reduced.
Step 4
5 Min
Serve tortillas with chicken and pickle.
Korean Chicken Tacos

Step 1 of 4

To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.

Korean Chicken Tacos

Step 2 of 4

Whisk MAGGI chicken stock, hot pepper paste, sugar, soy sauce, vinegar and sesame oil in a medium bowl until sugar has dissolved.

Korean Chicken Tacos

Step 3 of 4

In a large frying pan add chicken and marinade; bring to the boil and cook for 10 minutes or until reduced.

Korean Chicken Tacos

Step 4 of 4

Serve tortillas with chicken and pickle.

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