My oldest son had friends over Sunday night. They seemed skeptical when I offered to make them Korean chicken tacos for dinner. They begged to walk to Moe's instead. Needless to say, everyone's plate was licked clean.
This dish is guaranteed to give your taste buds a much needed wake up call. All the ingredients can be found in your local supermarket with the possible exception of Korean red pepper paste which can be found at the Korean grocery in Syosset. I substituted chili sauce that I had in my house and it worked just fine.
Marinate the chicken (skinless and boneless) in equal parts Korean red pepper paste, white vinegar and sugar. Refrigerate 2 - 4 hours. When chicken is done marinating grill or cook in a skillet. Cut cooked chicken into bite size slices.
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Chicken may be served in hard or soft shell tacos with any combination of the following: lettuce, diced onions, grilled corn cut off the cob, black beans, cilantro, scallions, cabbage, diced tomatoes, Monterey jack cheese. Use what ever you have on hand - you really can't make a mistake.
You need to plan ahead to marinate the chicken, other than that it took about 15 minutes for me to get the dinner on the table. All the while the kids kept threatening to leave (even though there was a torrential rain). I am glad they stayed and I think so are they.
