The Garden Company Feed & Firewater's Korean Street Tacos
These sweet-and-spicy Korean street tacos are stuffed in deep-fried wonton shells. They were innovated by the queen of all things creative, Stevie Thompson, owner of The Garden Company Feed & Firewater in Round Top, Texas. She added them to the menu because “They just taste good”! You can find all these ingredients in the Asian section at your local H-E-B.
Ingredients
- 4 boneless, skinless chicken thighs but into ½-inch strips
- ½ cup gochujang (Korean chile paste)
- Vegetable or canola oil for frying
- 12 6-inch wonton wrappers corners trimmed to make circles
- 1 cup ponzu shoyu sauce
For Garnish
- Mild cabbage kimchi (such as Mother-in-Law’s Everyday Kimchi)
- Sweet chili sauce
- 4 Tablespoons chopped cilantro
- Togarashi (Japanese spice blend)
- Lime wedges
Instructions
- In a medium bowl, toss the chicken thighs with the gochujang. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
- In a deep heavy-bottomed pot or a deep fryer, heat 1 inch of oil to 350℉. When the oil is hot, fry the wonton wrappers until crispy and beginning to brown, about 30 seconds. Transfer the wontons to a paper towel–lined plate to drain and carefully bend in half to form a taco shell while they’re still pliable. Let cool.
- In a large skillet, heat 1 tablespoon of canola oil over moderately high heat. Add the chicken and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add the ponzu sauce and continue cooking, stirring occasionally, until the liquid is reduced, about 3 minutes more.
- To assemble the tacos, fill the wonton shells with chicken. Top each with kimchi and a drizzle of sweet chili sauce. Garnish with cilantro and a sprinkle of togarashi. Serve right away with lime wedges.
Notes
Recipe and photo courtesy of The Garden Company Feed & Firewater.
Tried this recipe?Let us know how it was!
