Chicken breasts are slow cooked in a delicious Korean BBQ sauce, shredded and added to tortillas in this scrumptious taco recipe topped with Asian slaw!
This sauce y’alll!!!! Seriously, that’s all I have to say.
Ok, maybe I have a few more things to say 😉
I was recently on a flight with no WiFi (I know, the blasphemy!) so I busted out my handy little notepad and actually WROTE new recipe ideas out with pen and paper… it was like a flashback to 1999!
One thing I wrote was – make more recipes with that Korean BBQ sauce – with a million stars next to it… like I meant serious business!
That Korean BBQ sauce, of which I was referring to, was the sauce I created to go on top of the Slow Cooked Korean BBQ Meatballs I made for Superbowl this year.
I went on and on about the sauce in that post, and I will continue to go on and on about the sauce in every recipe I make with it because it’s seeeeeeeeriously that good!
But this recipe y’all, it’s so simple, yet one of the top 5 best things I’ve ever made! And I don’t say that lightly. I’ve made hundreds of recipes over the last four years, so to make the top 5 list means serious business.
I shared this deliciousness with my roommate and he asked if I had anymore of the sauce laying around because he’d like to drink it, lol, but seriously, that’s how awesome it is.
Are you convinced to make this recipe yet? Seriously, for the love of foodie goodness, make it!
That’s now 5 uses of the word serious for anyone that was counting… I should also mention that I’m writing this from a coffee shop right now where I may or may not have consumed seriously too much coffee this morning!
Seriously, here’s the recipe 😉
Ingredients
- 1 ½ cups brown sugar
- 1 ½ cups soy sauce (Tamari for gluten-free)
- ½ cup mirin
- ½ cup water
- 2 tbsp rice wine vinegar
- 3 tbsp chili paste
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp fresh ginger (grated)
- 6 cloves garlic (crushed)
- 1 green onion (finely chopped)
- 2 tablespoon cornstarch
- 2 tablespoon water
- 2 lbs. boneless, skinless chicken breasts
In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
In a small bowl, combine the cornstarch and water. Add this mixture to the boiling sauce. Whisk to combine well, reduce heat to medium and cook 3-4 minutes. Turn the heat off and set the sauce aside.
Add the chicken breasts to a slow cooker, then pour the sauce on top.
Slow cook on high for 3-4 hours or on low for 6-8 hours.
Before serving, prepare the Asian Slaw to top the tacos.
Ingredients
- 1 cup carrots (julienned)
- 2 cups cabbage (shredded)
- ½ cup green onions (chopped)
- ¼ cup cilantro (chopped)
- ¼ cup rice wine vinegar
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
Add the carrots, cabbage, green onions and cilantro to a large bowl, toss to combine.
In a small bowl, whisk the rice wine vinegar, sriracha, soy sauce, honey and sesame oil together.
Pour the dressing over the carrots and cabbage, toss to combine.
Remove the chicken from the crock pot, shred and place back into the crock pot, toss with the sauce.
Place the saucy chicken in tortillas and top with the slaw.
Now grab that taco and dig in!
I may or may not have eaten these tacos for every meal last week… and if I could transport myself back to last week and eat them again, I would!
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♦ Gluten Free Option: This recipe is gluten-free. (Always make sure to use gluten-free soy sauce. Make sure the Mirin used is gluten-free, it always should be, but check the label to be 100% sure.) Serve on corn tortillas.
Ingredients
- 1 ½ cups brown sugar
- 1 ½ cups soy sauce (Tamari for gluten-free)
- ½ cup mirin
- ½ cup water
- 2 tbsp rice wine vinegar
- 3 tbsp chili paste
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp fresh ginger (grated)
- 6 cloves garlic (crushed)
- 1 green onion (finely chopped)
- 2 tablespoon cornstarch
- 2 tablespoon water
- 2 lbs. boneless, skinless chicken breasts
- 1 cup carrots (julienned)
- 2 cups cabbage (shredded)
- ½ cup green onions (chopped)
- ¼ cup cilantro (chopped)
- ¼ cup rice wine vinegar
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
Instructions
- In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
- In a small bowl, combine the cornstarch and water, add this mixture to the boiling sauce.
- Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
- Turn the heat off and set the sauce aside.
- Add the chicken breasts to a slow cooker, then pour the sauce on top.
- Slow cook on high for 3-4 hours or on low for 6-8 hours.
- Add the carrots, cabbage, green onions and cilantro to a large bowl, toss to combine.
- In a small bowl, whisk the rice wine vinegar, sriracha, soy sauce, honey and sesame oil together.
- Pour the dressing over the carrots and cabbage, toss to combine.
