Chicken slow-cooked in a flavorful Korean BBQ sauce, shredded and served in tortillas with a crisp Asian slaw — a simple, crowd-pleasing taco recipe.
This Korean BBQ sauce is the star of these tacos. It’s sweet, savory, and slightly spicy — great on slow-cooked chicken and equally delicious on pizza, beef bowls or short ribs. The sauce comes together quickly on the stovetop, thickens with a little cornstarch, then finishes its job in the slow cooker, infusing the chicken with rich flavor.
I developed the idea for more recipes using this sauce while traveling offline with a notebook in hand. The result is one of my favorite easy dishes: slow-cooked Korean BBQ chicken tucked into warm tortillas and topped with a bright, tangy Asian slaw. It’s simple to prepare, makes great leftovers, and gets rave reviews from anyone who tastes it.
Korean BBQ Chicken Tacos Ingredients
- 1 ½ cups brown sugar
- 1 ½ cups soy sauce (use tamari for gluten-free)
- ½ cup mirin
- ½ cup water
- 2 tbsp rice wine vinegar
- 3 tbsp chili paste (adjust to taste)
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 tbsp fresh ginger, grated
- 6 cloves garlic, crushed
- 1 green onion, finely chopped
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 lbs boneless, skinless chicken breasts
To make the sauce: In a large saucepan, combine the brown sugar, soy sauce, mirin, ½ cup water, rice wine vinegar, chili paste, sesame oil, black pepper, grated ginger, crushed garlic and chopped green onion. Bring the mixture to a boil, then simmer for 5–7 minutes to meld the flavors.
Whisk the cornstarch and 2 tablespoons of water together to make a slurry. Add the slurry to the boiling sauce, whisk to combine, reduce the heat to medium and cook 3–4 minutes until slightly thickened. Remove from heat and set the sauce aside.
Place the chicken breasts in a slow cooker and pour the prepared sauce over them. Cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is tender and easily shredded.
Asian Slaw Ingredients
- 1 cup carrots, julienned
- 2 cups cabbage, shredded
- ½ cup green onions, chopped
- ¼ cup cilantro, chopped
- ¼ cup rice wine vinegar
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
Combine the carrots, shredded cabbage, chopped green onions and cilantro in a large bowl. In a separate small bowl, whisk together the rice wine vinegar, sriracha, soy sauce, honey and sesame oil. Pour the dressing over the vegetables and toss to coat. Taste and adjust seasoning or heat level to your preference.
Assemble the Tacos
When the chicken is done, remove it from the slow cooker and shred it with two forks directly in the cooker or on a cutting board. Mix the shredded chicken with the remaining sauce in the slow cooker so every bite is coated and saucy.
Warm small corn tortillas, spoon the saucy Korean BBQ chicken into each tortilla, and top generously with the Asian slaw. Serve immediately while warm.
Tips and Variations
- Make extra sauce and store in the refrigerator; it’s great on grilled vegetables, rice bowls or as a glaze for meats.
- Adjust the chili paste or sriracha to control heat. For a milder version, reduce the chili paste and add a touch more honey.
- Substitute chicken thighs for richer flavor and juicier meat; adjust cooking time if using bone-in pieces.
- For a gluten-free version, use tamari and ensure chili paste and other condiments are gluten-free.
- Leftover chicken makes excellent sandwiches, burrito bowls, or pizza toppings.
Nutrition Notes (approximate per serving)
Estimated calories: 465 kcal. Protein: 31 g. Carbohydrates: 70 g. Fat: 7 g. Sodium may be high depending on the soy sauce used; for lower sodium, use low-sodium soy sauce or reduce the amount.
These slow-cooked Korean BBQ chicken tacos are easy to prepare, full of bold flavor, and perfect for weeknight dinners or casual gatherings. Enjoy them with extra lime wedges or a sprinkle of sesame seeds for added brightness and texture.