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In recent years, Korean BBQ flavors have surged in popularity, captivating the taste buds of food enthusiasts around the globe. Known for its bold flavors, marinated meats, and aromatic spices, Korean cuisine has found its way into contemporary cooking, inspiring chefs and home cooks alike to experiment with traditional recipes. One such innovative creation is the Crispy Korean BBQ Chicken Pita Taco—a delightful fusion that combines the rich, savory essence of Korean BBQ with the convenience and fun of taco-style serving. This dish not only highlights the complex flavors of Korea but also adds a modern twist that makes it perfect for various occasions, from casual family dinners to lively gatherings with friends.

Crispy Korean BBQ Chicken Pita Tacos

Discover the mouthwatering combination of flavors in these Crispy Korean BBQ Chicken Pita Tacos! This innovative dish merges the rich, savory essence of Korean barbecue with the fun and convenience of tacos. Tender marinated chicken thighs are beautifully baked for a crispy exterior, while fresh vegetables add crunch and brightness. Perfect for any occasion, these tacos are not only a feast for the palate but also a colorful treat for the eyes. Get ready to impress your guests with this flavorful fusion dish!
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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 tbsp honey

2 tbsp sesame oil

4 cloves garlic, minced

1 tbsp grated fresh ginger

1 tbsp 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 (green or purple)

1/2 cup shredded carrots

1/4 cup scallions, sliced

1/4 cup cilantro, chopped

1 avocado, sliced

1/4 cup spicy mayonnaise (optional)

Sesame seeds, for garnish

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, and rice vinegar. Mix well until the marinade is well incorporated. Add the chicken thighs, ensuring they are coated thoroughly. Cover and refrigerate for at least 1 hour (or up to overnight for more flavor).

    Prepare the Chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Remove chicken from the marinade and allow excess marinade to drip off. Sprinkle cornstarch over the chicken and toss until well coated.

      Bake the Chicken: Place the coated chicken thighs on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until the chicken is crispy and golden brown, flipping the pieces halfway through. Check for doneness by ensuring the internal temperature reaches 165°F (75°C).

        Prepare Taco Fillings: While the chicken is baking, prepare the taco fillings. In a bowl, combine shredded cabbage, carrots, scallions, and cilantro. Toss with a pinch of salt and set aside.

          Warm the Pita: In the last few minutes of the chicken's cooking time, warm the pita pockets in the oven or on a skillet until they are soft and pliable.

            Assemble the Tacos: Remove the baked chicken from the oven, let it rest for a few minutes, and slice it into strips. Take a warm pita, fill it with a generous amount of the cabbage mixture, add sliced chicken, and top with avocado slices and spicy mayonnaise, if desired. Finish with a sprinkle of sesame seeds for garnish.

              Serve: Serve these delicious Korean BBQ chicken pita tacos warm alongside lime wedges for an extra zesty kick!

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