Korean-Mexican Fusion Shredded Chicken with Spicy Kimchi Slaw and Avocado Crema
This unique fusion recipe combines the bold flavors of Korean cuisine with the vibrant zest of Mexican dishes. The shredded chicken is marinated in a savory gochujang sauce, then paired with a crunchy kimchi slaw and a creamy avocado crema, creating a delightful balance of heat and freshness.
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In a mixing bowl, combine 1/4 cup gochujang, 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil to create the marinade.
Add 1 pound of boneless, skinless chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the kimchi slaw by mixing 1 cup of shredded cabbage, 1/2 cup of chopped kimchi, 1/4 cup of grated carrots, and 1 tablespoon of rice vinegar in a bowl.
In a separate bowl, mash 1 ripe avocado and mix it with 1/4 cup of sour cream, 1 tablespoon of lime juice, and a pinch of salt to create the avocado crema.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before shredding it with two forks.
To serve, layer the shredded chicken on warm tortillas, top with the kimchi slaw, and drizzle with avocado crema.
Garnish with sesame seeds and chopped green onions for an extra touch.
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