Korean

Korean BBQ Chicken Tacos

Name: Korean BBQ Chicken Tacos
Prep time: 4 s
Cook time: 10 s
Total time: 19 s
Yield: 6
Cuisine: Korean
Ingredients: 180 grams sliced cucumber; 2 tablespoons rice vinegar; 2 teaspoons Sugar; 1 pinch Table Salt; 1 small red chilli finely sliced; 8 Mediums Tortillas; 1 Packet Maggi Pan Perfect Korean Barbecue; 600 grams Chicken Breast

(1)

19 Min

Easy

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Bored of the usual Taco Tuesday - why not swap out your usual Mexican seasoning for our new Maggi Korean BBQ seasoning? It makes a beautiful rich, smoky sauce to coat your chicken. Works great with air fried tofu too - serve in wraps with the pickled cucumber.

Ingredients

180 g

sliced cucumber

2 tablespoons

rice vinegar

2 teaspoons

Sugar

1 pinch

Table Salt

1 small

red chilli, finely sliced

8 Mediums

Tortillas

1 packet

Maggi Pan Perfect Korean Barbecue

600 g

Chicken Breast

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Nutrition Value

Carbohydrate

49 g

Energy

405.9 kcal

Fat

9.3 g

Protein

29.9 g

Sodium

1085 mg

of which: sugars

6.9 g

Information per serving

Step 1
1 Min

To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Step 2
3 Min

Put the chicken breasts into an air fryer, spray with a little oil and cook for 18-20 minutes or until the chicken is piping hot throughout and any juices run clear. Alternatively roast the chicken in the oven or pan cook as preferred.
Step 3
10 Min

Prepare the Maggi Korean BBQ sauce separately in a small pan while the chicken cooks.
Step 4
5 Min

Once the chicken is ready - transfer to a dish and pour over the Korean BBQ sauce, cover and leave to rest for 5 minutes. Then take 2 forks and shred the chicken allowing to get mixed in well with the sauce. Warm the tortillas and serve with the pickled cucumbers and crunchy side salad.

Korean BBQ Chicken Tacos

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Instructions

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