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Korean Chicken Tacos

with Furikake Sweet Potatoes

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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instructions
Prepare & roast the sweet potato:
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.

Prepare & season the cabbage:
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.

Make the sauce:
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.

Cook the chicken & add the sauce:
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.

Warm the tortillas:
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.

Assemble the tacos & serve your dish:
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!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the sweet potato:
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.

Prepare & season the cabbage:
Make the sauce:
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.

Cook the chicken & add the sauce:
Warm the tortillas:
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!

Assemble the tacos & serve your dish: