*Back *Print Recipe

Korean Street Tacos with Asian Slaw

Entertaining tonight? Add some of Tulkoff’s Spicy Kimchi Aioli to this Korean street taco recipe and you’ll be sure to wow your guests!

Prep Time

1 hour 15 minutes

Cook Time

45 minutes




For the Chicken

8 Chicken thighs

Salt and pepper, to taste

1 (10 fl oz) bottle Oyster sauce

2 tsp Minced garlic

1 cup White sugar

1/4 cup Water


For the Asian Slaw Plum Dressing

1/3 cup Plum sauce

1/6 cup Water

1 tsp Soy sauce

1 tsp Sesame oil

4 oz Jicama, julienned

4 oz Shredded napa or green cabbage

2 oz Carrots,  julienned

2 Tbsp Toasted sesame seeds


12 6″ Flour or corn tortillas

6 oz Tulkoff Spicy Kimchi Aioli



To make Chicken:

Preheat oven to 400. Place chicken thighs in a lightly greased 9 x 13 baking dish. Season with salt and pepper and bake for about 25 minutes. Meanwhile, in a medium bowl, combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.

After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear. Once chicken is done, remove the bone and chop meat into desired size.

To make the Asian Slaw:

Whisk together plum sauce, water, soy sauce and sesame oil until blended. Toss remaining ingredients until lightly coated.

Final Preparation:

Blister tortillas on flat top or grill and top with chicken followed by slaw. Saturate with the Kimchi Aioli and serve!