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Korean Chicken Tacos
with Furikake Sweet Potatoes
30 minWellness at Blue Apron
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2 Servings
- Est. 820 Cals/serving
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A glaze of spicy gochujang (or Korean red chile paste), black bean sauce, and sushi sauce flavors the chicken in these tacos—complete with crisp cabbage and a layer of cooling crème fraîche. On the side, roasted sweet potatoes get a lift from a garnish of Japanese furikake.
Get Cooking
fresh
ingredients
Title
-
10 oz Chopped Chicken Breast
- 4 Flour Tortillas
- 1 lb Sweet Potato
- 2 Tbsps Black Bean Sauce
- 1 Tbsp Gochujang
- 1 Tbsp Rice Vinegar
- 2 Tbsps Crème Fraîche
-
¼ cup Sushi Sauce
-
½ lb Cabbage
- 1 tsp Furikake
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the sweet potato:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare & season the cabbage:
While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Add half the vinegar and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste.
3
Make the sauce:
While the sweet potatoes continue to roast, in a bowl, combine the sushi sauce, black bean sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken & add the sauce:
While the sweet potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce and cook, stirring frequently, 4 to 5 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. Cover to keep warm.
5
Warm the tortillas:
While the chicken cooks, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
6
Assemble the tacos & serve your dish:
Season the crème fraîche with salt and pepper. Fill the warmed tortillas with the seasoned crème fraîche, cooked chicken and sauce, and seasoned cabbage. Serve the tacos with the roasted sweet potatoes on the side. Garnish the sweet potatoes with the furikake. Enjoy!
1
Prepare & roast the sweet potato:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare & season the cabbage:
While the sweet potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Add half the vinegar and a drizzle of olive oil; stir to combine. Season with salt and pepper to taste.
3
Make the sauce:
While the sweet potatoes continue to roast, in a bowl, combine the sushi sauce, black bean sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken & add the sauce:
While the sweet potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce and cook, stirring frequently, 4 to 5 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. Cover to keep warm.
5
Warm the tortillas:
While the chicken cooks, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
6
Assemble the tacos & serve your dish:
Season the crème fraîche with salt and pepper. Fill the warmed tortillas with the seasoned crème fraîche, cooked chicken and sauce, and seasoned cabbage. Serve the tacos with the roasted sweet potatoes on the side. Garnish the sweet potatoes with the furikake. Enjoy!
Tips from Home Chefs
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