Korean BBQ Chicken Tacos
19 Min
Easy
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
6
ingredient_quantity
recipe ingredient
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
.
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
Instructions
19 Minutes
-
Step 1
1 MinTo make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed. -
Step 2
3 MinPut 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 MinPrepare the Maggi Korean BBQ sauce separately in a small pan while the chicken cooks. -
Step 4
5 MinOnce 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