From craving to table
Instructions
- 1
In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang, rice vinegar, and black pepper to create a marinade.
- 2
Add chicken thighs to the marinade, toss to coat, and let marinate for at least 15 minutes (or up to 2 hours in the fridge).
- 3
While the chicken marinates, mix together red cabbage, carrots, scallions, and cilantro in a bowl to make the slaw. Set aside.
- 4
In a small bowl, whisk together mayonnaise, sriracha, and lime juice for the sriracha mayo.
- 5
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for about 5-6 minutes per side, until cooked through and slightly charred. Let rest for a couple of minutes, then slice thinly.
- 6
Warm the tortillas in a dry skillet or microwave.
- 7
To assemble, place sliced chicken on each tortilla, top with Asian slaw, drizzle with sriracha mayo, and sprinkle with toasted sesame seeds if desired.
- 8
Serve immediately and enjoy!