4.9 from 81 votes
Chicken Karaage Tacos Recipe
These chicken karaage tacos (AKA Japanese fried chicken tacos) are here to spice up your taco game in the best way possible! Warm tortillas are loaded with crispy pieces of karaage chicken, tangy quick-pickled cucumbers, and a creamy kimchi mayo sauce. They're simple to make and come together in just under an hour!
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 servings
Calories: 681 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
Chicken Karaage
- 8 boneless chicken thighs
- ½ cup soy sauce can be gluten-free and low-sodium
- 2 cups cooking oil
- ¼ cup cornstarch
- 12 inch tortillas
- 2 cups shredded cabbage
- sesame seeds to serve
Quick Pickled Cucumbers
- ½ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes
- 1 pinch sea salt
- 3 mini cucumbers sliced
Kimchi Mayo
- ½ cup mayonnaise can be light
- ½ cup kimchi
- 1 pinch sea salt
Instructions
- Cut the chicken thighs into 3-4 pieces each and put them into a large bowl. Pour the soy sauce over top and mix the chicken. Put the bowl into your fridge for 30-60 minutes.
- To make the quick pickles, bring the rice vinegar, sugar, sesame oil, chili flakes, and salt to a boil in a small pan. Place the cucumber slices into a heat-proof bowl and pour the hot vinegar over the top. Let the cucumbers sit in the pickling liquid for at least 20 minutes.
- To make the kimchi mayo, add the mayonnaise and kimchi to your blender and blend on medium speed until mostly smooth. Do not blend the mayonnaise at high speed as it can break and become watery. Season to taste with salt.
- Using a slotted spoon, remove the chicken from the soy sauce and use paper towels to dry any excess moisture. Add the cornstarch to the bowl and mix the chicken well. Add more, if needed, if the chicken still looks wet in places.
- Heat the oil over medium heat in a large frying pan with high sides. To test the oil temperature, dip one end of a piece of chicken into the oil. If it starts bubbling rapidly, it's ready. When the oil is ready, carefully add about ⅓ of the chicken to the pan. Let it cook for 3-4 minutes then turn the pieces over and cook for 2-3 minutes more. Remove the crispy chicken and put it on a cooling rack with a baking sheet underneath. Finish frying the rest of the chicken.
- To assemble the tacos, pile some cabbage onto a tortilla then top with a few pieces of karaage chicken, some shredded cabbage, pickled cucumbers, kimchi mayo, and a sprinkle of sesame seeds.
Cup of Yum
Nutrition Information
Serving
1 = 3 tacos
Calories
681kcal
(34%)
Carbohydrates
34g
(11%)
Protein
49g
(98%)
Fat
37g
(57%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
12g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
219mg
(73%)
Sodium
1605mg
(67%)
Potassium
716mg
(20%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
183IU
(4%)
Vitamin C
13mg
(14%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 681
% Daily Value*
| Serving | 1 = 3 tacos | |
| Calories | 681kcal | 34% |
| Carbohydrates | 34g | 11% |
| Protein | 49g | 98% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 1605mg | 67% |
| Potassium | 716mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.