Normally, I'm not one for going out to dinner. I mean, I'll break down and get some pad Thai every few weeks, but other than that, I'm one of those I'd-rather-create-it-myself people. Because making it yourself makes it taste better right? (Note: this is not true. I will never be able to best the magic that comes out of the King & I's kitchen.)
Given that I love to see if I can make it myself, it's probably not surprising that if I like something while I'm out, I'll probably want to try to recreate it. And, thus, you have the story of these tacos:
One night this past spring, Nick and I went over to try out Seoul Taco. It's a little bit of a hole-in-the-wall, but I've seen people wait in line for hours for their food truck tacos, so I was excited to try out their (relatively) new restaurant (I think it's been open since mid 2012, but better late than never for a visit!).
Seeing that I'm clearly simultaneously writing about the restaurant and these Sriracha chicken tacos, it can come as no surprise that their food is good and that I wanted to recreate it in my own kitchen so I didn't have to drive 4.9 miles to get there. While I'm not sure whether I've accurately replicated the chicken itself, I do think that I've just about got the sauce mastered. And, we all know that the sauce is the boss.
These tacos are really easy and make for a quick-to-prepare weeknight dinner; of course, most importantly, they are perfectly spicy, and they are made with Sriracha!
2 tablespoons Sriracha sauce
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons lime juice (from about one lime)
2 teaspoons fresh ginger, peeled and grated
2 teaspoons sesame oil
1 tablespoon vegetable/canola oil
½ teaspoon salt
½ black pepper
about 1 ½ to 3 pounds chicken thighs (I just get the smallest size of chicken I can find)
spicy seoul sauce
3 tablespoons mayo
1 tablespoon Sriracha sauce
1 teaspoon lime juice
1/4 teaspoon soy sauce
1/2 teaspoon sugar
flour tortillas (I used small-sized tortillas)
lettuce (my favorite is the mixed blend of lettuce), tomato, sesame seeds, lime, green onion, avocado (all are optional)
To make the chicken: In a large bowl, combine the Sriracha, honey, soy sauce, lime, fresh ginger, sesame oil, salt, and pepper. Whisk to combine. Add the chicken to the bowl and marinate overnight (or at least for two hours). When ready to bake the chicken, preheat oven to 400 degrees F. Place the chicken in a single layer in a glass baking dish and cover with the marinade. Bake for 30 to 40 minutes or until the thickest piece of chicken reaches 160 degrees in the center. Remove from the oven and shred the chicken in the marinade.
To make the Seoul sauce: In a small bowl, whisk together the mayo, Sriracha, lime juice, soy sauce, and sugar until a smooth sauce has formed.
To assemble the tacos: Load flour tortillas up with shredded chicken, lettuce, tomato, and any other toppings. Drizzle each taco generously with the Seoul sauce.
Makes 3 to 4 servings (about 6 to 8 small tacos).
Adapted from Simply Reem and White on Rice. Inspired by Seoul Taco.