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Dinner recipe · from the recipe book

Korean Chicken Thigh Kimchi Lettuce Tacos

Sweet-savory gochujang-style glazed chicken with tangy kimchi and crisp romaine, folded into warm corn tortillas.

Korean Chicken Thigh Kimchi Lettuce Tacos

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into thin strips
  • 2 tbsp30 gLow-sodium soy sauce
  • 2 tsp14 gHoney
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated8 gFresh gingergrated
  • ½ tsp1 gCrushed red pepper
  • 1¾ tsp8 gToasted sesame oil
  • 2¼ tsp10 gCanola oil
  • 1⅓ cups200 gKimchichopped
  • 3¼ cups chopped150 gRomaine lettuceshredded
  • 8 tortillas192 gCorn tortillas
  • 2 medium30 gGreen onionsthinly sliced
  • 2 tsp6 gSesame seedstoasted
  • 1 tbsp15 gLime juice

Steps

  1. In a bowl, stir together the soy sauce, honey, garlic, ginger, red pepper flakes and sesame oil. Toss the chicken in half of this sauce.
  2. Heat the canola oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning, 6 to 8 minutes until browned and it reaches 165°F (74°C).
  3. Pour in the remaining sauce and stir 1 minute until the chicken is glazed. Move to a plate.
  4. Add the kimchi to the hot skillet and cook 2 minutes until warmed and lightly caramelized.
  5. Warm the tortillas in a dry skillet about 30 seconds per side. Toss the romaine with the lime juice.
  6. Fill each tortilla with romaine, chicken and kimchi, then top with green onion and sesame seeds. Serve two tacos per person.

Contains: Fish, Gluten, Soy, Sesame. Some brands contain shellfish.

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Saved in the Every Helping recipe book on October 19, 2026.

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