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Korean Fried Chick’n Tacos

LikeMeat Like Chick’n Pieces become Korean fried chicken glazed in gochujang, topped with avocado crema and pickled radishes.

Juicy LikeMeat Chick’n Pieces fried to perfection, tossed in a Korean gochujang glaze, and finished with a creamy avocado crema and pickled radish.

Korean Fried Chick’n Tacos

30 mins to prep
20 mins to cook
Yields 46
Vegan

Ingredients

  • 1 package LikeMeat Like Chick’n Pieces, thawed in refrigerator

GOCHUJANG GLAZE

  • 1/2 cup gochujang
  • 1/3 cup vegan mayo
  • 2 tablespoons light brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 1 teaspoon korean chili flakes
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper

KOREAN-STYLE PINK PICKLED RADISH

  • 3 tablespoons sugar
  • 1/4 cup white vinegar
  • 1 teaspoon Kosher salt
  • 1 bunch pink radishes, cleaned, stemmed, and thinly sliced

AVOCADO CREMA

  • 2 ripe avocados, pitted
  • 2 cloves of garlic, finely grated with Microplane
  • 1/4 cup fresh lime juice (about 2-3 limes)
  • 1 tablespoon lime zest
  • 1/3 cup vegan sour cream
  • 1/3 cup picked cilantro leaves
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

KOREAN FRIED CHICK'N

  • Vegetable or canola oil, for frying
  • 2/3 cup cornstarch
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons Kosher salt
  • 3/4 cup ice-cold sparkling water

TO SERVE

  • 10 6-inch yellow corn tortillas, warmed or toasted over a burner
  • 1 1/2 cups green cabbage, thinly sliced
  • 1/4 cup fresh herbs, chopped (such as scallions and cilantro)
  • Toasted white and black sesame seeds (optional)

Preparation

    GOCHUJANG GLAZE

    • 1
      In a medium bowl, combine 1/2 cup water, gochujang, mayo, brown sugar, sesame oil, soy sauce, vinegar, chili flakes, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning with salt and black pepper.

    KOREAN-STYLE PINK PICKLED RADISH

    • 1
      In a small pot over medium-high heat, bring 1/4 water, sugar, vinegar, and salt to a boil until sugar is dissolved, stirring occasionally. Remove from heat and cool slightly.
    • 2
      In a jar or small bowl, add the radishes and cover with lukewarm pickling liquid. Let sit at room temperature for at least 15 minutes before serving or refrigerate. The pickled radishes will keep in the refrigerator, tightly sealed, for about one week.

    AVOCADO CREMA

    • 1
      In a blender (or food processor), add the avocados, garlic, lime juice and zest, sour cream, and cilantro. Blend until smooth, adding more lime juice if needed. Season with salt and black pepper to taste.

    KOREAN FRIED CHICK’N

    • 1
      In a heavy-bottomed pot or cast-iron skillet, add oil to fill 1-2 inches. Heat the oil to 375˚F over medium heat.
    • 2
      Line a baking sheet with paper towels and preheat the oven to 300˚F (to keep fried Like Chick’n Pieces warm).
    • 3
      In a large bowl, whisk the cornstarch, brown rice flour, baking powder, and salt. Stream in sparkling water until smooth.
    • 4
      Working in batches, evenly coat each Like Chick’n Pieces in the batter. Allow excess batter to drip off slightly, then carefully lower battered Like Chick’n Pieces into the hot oil using a spoon.
    • 5
      Fry in batches until Like Chick’n Pieces are puffed and golden, about 3 minutes each.
    • 6
      Carefully scoop them out using a slotted spoon or skimmer and drain on the paper towel-lined baking sheet. Hold in the oven, if desired.

    TO SERVE

    • 1
      Toss the fried Like Chick’n Pieces in the gochujang glaze to coat well.
    • 2
      Pile a handful of cabbage onto a tortilla and top with a few Like Chick’n Pieces. Drizzle with more gochujang glaze, if desired.
    • 3
      Garnish with avocado crema, pickled radishes, herbs, and sesame seeds, if desired.

Chef's Notes

Start by preparing the gochujang glaze, followed by the pickled radish radishes and avocado crema before frying. Once you prepare the batter for the Chick’n Pieces, you want to be ready to serve, so having all your ingredients, or mise en place, ready is key. When ready to fry, preheat the oven to 300˚F to keep the fried Chick’n Pieces warm.

Special Equipment: blender or food processor, deep-fry thermometer