Here, a popular Tex-Mex specialty raids the Asian pantry with delicious results. For a simple side salad, toss thinly sliced cucumber with chopped green onions, rice vinegar, Asian sesame oil and a pinch of red pepper flakes. And don’t forget the ice-cold beer.
Korean Chicken Fajitas
For the marinade:
- 1/2 cup (4 fl. oz./125 ml) soy sauce
- 1/2 cup (4 fl. oz./125 ml) mirin
- 2 Tbs. Asian sesame oil
- 1 Tbs. minced garlic
- 1 Tbs. peeled and minced fresh ginger
- 2 tsp. firmly packed light brown sugar
- 1 1/2 lb. (750 g) skinless, boneless chicken breasts, cut into thin strips
For the slaw:
- 1 cup (3 oz./90 g) shredded napa cabbage
- 1/3 cup (1 1/2 oz./45 g) peeled and shredded carrots (about 2 carrots)
- 2 Tbs. rice vinegar
- 2 tsp. Asian sesame oil
- 1 tsp. honey
- Kosher salt
- 1/4 cup (2 oz./60 g) mayonnaise
- 1 Tbs. gochujang
- 2 Tbs. canola oil
- 1 red onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 6 to 8 flour tortillas, warmed
- Cilantro sprigs for garnish (optional)
1. To make the marinade, in a bowl, stir together the soy sauce, mirin, sesame oil, garlic, ginger and brown sugar. Add the chicken and refrigerate for 1 hour.
2. Meanwhile, make the slaw: In a bowl, combine the cabbage and carrots. In a small bowl, whisk together the vinegar, sesame oil, honey and a pinch of salt. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
3. In a small bowl, stir together the mayonnaise and gochujang and set aside.
4. In a large cast-iron skillet over medium-high heat, warm the canola oil. Working in batches if necessary, add the chicken, onion and bell pepper and cook, stirring occasionally, until the chicken is browned and the vegetables are soft, 2 to 3 minutes.
5. Serve the chicken and vegetables alongside the tortillas, slaw and gochujang mayonnaise. Let diners assemble their own fajitas and garnish them with cilantro. Serves 4 to 6.
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