These chicken karaage tacos (AKA Japanese fried chicken tacos) are here to spice up your taco game in the best way possible! Warm tortillas are loaded with crispy pieces of karaage chicken, tangy quick-pickled cucumbers, and a creamy kimchi mayo sauce. They’re simple to make and come together in just under an hour!
If you’ve ever thought about having fried chicken in a taco, this recipe is for you! These tacos are everything but conventional yet extremely delicious. They’re layered with crispy, juicy pieces of Japanese-style fried chicken, quick-pickled cucumbers, crunchy cabbage, and topped with a creamy Korean-inspired kimchi mayo sauce .
All the elements are delicious, but it’s how they come together that elevates these chicken karaage tacos. They’re not too complicated to make, and if you’re like us, you’ll find yourself wanting to make these again and again!
What is chicken karaage?
Chicken karaage (pronounced ka-RA-AH-geh) is one of the most delicious types of fried chicken. Karaage is a cooking technique in which pieces of chicken (or vegetables or fish) are lightly dusted in flour and cooked in oil. The results are crispy on the outside, juicy on the inside, and super flavorful.
Is this chicken karaage Japanese or Korean?
In this totally non-traditional recipe, it’s both! I borrow the Japanese technique of lightly breading and then frying boneless chicken pieces to make karaage. Then I take kimchi, a delicious Korean staple, and mix it with mayonnaise to top the tacos.
How to serve chicken karaage tacos
These Korean chicken tacos are a meal on their own, but when I’m with family or friends, I will often set out a bowl of my easy guacamole and corn salsa with tortilla chips.
Chicken Karaage Tacos Recipe
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Ingredients
Chicken Karaage
- ▢ 8 boneless chicken thighs
- ▢ ½ cup soy sauce
- ▢ 2 cups cooking oil
- ▢ ¼ cup cornstarch
- ▢ 12 4-inch tortillas
- ▢ 2 cups shredded cabbage
- ▢ Sesame seeds (to serve)
Quick Pickled Cucumbers
- ▢ ½ cup rice vinegar
- ▢ 1 tablespoon sugar
- ▢ 1 teaspoon sesame oil
- ▢ ½ teaspoon chili flakes
- ▢ 1 pinch sea salt
- ▢ 3 mini cucumbers (sliced)
Kimchi Mayo
- ▢ ½ cup mayonnaise (can be light)
- ▢ ½ cup kimchi
- ▢ 1 pinch sea salt
Instructions
- Cut the chicken thighs into 3-4 pieces each and put them into a large bowl. Pour the soy sauce over top and mix the chicken. Put the bowl into your fridge for 30-60 minutes. 8 boneless chicken thighs, ½ cup soy sauce
- To make the quick pickles, bring the rice vinegar, sugar, sesame oil, chili flakes, and salt to a boil in a small pan. Place the cucumber slices into a heat-proof bowl and pour the hot vinegar over the top. Let the cucumbers sit in the pickling liquid for at least 20 minutes. ½ cup rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, ½ teaspoon chili flakes, 3 mini cucumbers, 1 pinch sea salt
- To make the kimchi mayo, add the mayonnaise and kimchi to your blender and blend on medium speed until mostly smooth. Do not blend the mayonnaise at high speed as it can break and become watery. Season to taste with salt. ½ cup mayonnaise, ½ cup kimchi, 1 pinch sea salt
- Using a slotted spoon, remove the chicken from the soy sauce and use paper towels to dry any excess moisture. Add the cornstarch to the bowl and mix the chicken well. Add more, if needed, if the chicken still looks wet in places. ¼ cup cornstarch
- Heat the oil over medium heat in a large frying pan with high sides. To test the oil temperature, dip one end of a piece of chicken into the oil. If it starts bubbling rapidly, it’s ready. When the oil is ready, carefully add about ⅓ of the chicken to the pan. Let it cook for 3-4 minutes then turn the pieces over and cook for 2-3 minutes more. Remove the crispy chicken and put it on a cooling rack with a baking sheet underneath. Finish frying the rest of the chicken. 2 cups cooking oil
- To assemble the tacos, pile some cabbage onto a tortilla then top with a few pieces of karaage chicken, some shredded cabbage, pickled cucumbers, kimchi mayo, and a sprinkle of sesame seeds. 12 4-inch tortillas, 2 cups shredded cabbage, Sesame seeds
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Chicken Karaage Tacos Recipe
Ingredients
Chicken Karaage
- 8 boneless chicken thighs
- ½ cup soy sauce
- 2 cups cooking oil
- ¼ cup cornstarch
- 12 4-inch tortillas
- 2 cups shredded cabbage
- Sesame seeds , to serve
Quick Pickled Cucumbers
- ½ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes
- 1 pinch sea salt
- 3 mini cucumbers , sliced
Kimchi Mayo
- ½ cup mayonnaise , can be light
- ½ cup kimchi
- 1 pinch sea salt
Instructions
- Cut the chicken thighs into 3-4 pieces each and put them into a large bowl. Pour the soy sauce over top and mix the chicken. Put the bowl into your fridge for 30-60 minutes. 8 boneless chicken thighs, ½ cup soy sauce
- To make the quick pickles, bring the rice vinegar, sugar, sesame oil, chili flakes, and salt to a boil in a small pan. Place the cucumber slices into a heat-proof bowl and pour the hot vinegar over the top. Let the cucumbers sit in the pickling liquid for at least 20 minutes. ½ cup rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, ½ teaspoon chili flakes, 3 mini cucumbers, 1 pinch sea salt
- To make the kimchi mayo, add the mayonnaise and kimchi to your blender and blend on medium speed until mostly smooth. Do not blend the mayonnaise at high speed as it can break and become watery. Season to taste with salt. ½ cup mayonnaise, ½ cup kimchi, 1 pinch sea salt
- Using a slotted spoon, remove the chicken from the soy sauce and use paper towels to dry any excess moisture. Add the cornstarch to the bowl and mix the chicken well. Add more, if needed, if the chicken still looks wet in places. ¼ cup cornstarch
- Heat the oil over medium heat in a large frying pan with high sides. To test the oil temperature, dip one end of a piece of chicken into the oil. If it starts bubbling rapidly, it’s ready. When the oil is ready, carefully add about ⅓ of the chicken to the pan. Let it cook for 3-4 minutes then turn the pieces over and cook for 2-3 minutes more. Remove the crispy chicken and put it on a cooling rack with a baking sheet underneath. Finish frying the rest of the chicken. 2 cups cooking oil
- To assemble the tacos, pile some cabbage onto a tortilla then top with a few pieces of karaage chicken, some shredded cabbage, pickled cucumbers, kimchi mayo, and a sprinkle of sesame seeds. 12 4-inch tortillas, 2 cups shredded cabbage, Sesame seeds
