Korean BBQ Chicken Taco
6 boneless, skinless chicken thighs or breasts
½ cup Ying’s Korean BBQ Marinade
cooking spay or oil
15 corn tortillas
1 small red onion, sliced
1 cup shredded lettuce
1 cup diced tomato
½ cup chopped cilantro
1 cup bean sprouts (optional)
1 lime, cut into wedges
½ cup Ying’s Kungpao sauce (optional, but it is extra good when using it)
First, trim fat off chicken thighs and place them in a zip lock bag. Add Ying’s Korean BBQ Marinade and marinate for at least 1 hour in fridge (the longer, the more flavor, but no longer than 2 days). Grill chicken a few minutes on each side until they are completely cooked. Let them cool and chop them into small pieces.
For the tortillas: Take a large nonstick pan or griddle and spray or brush lightly with cooking spray or oil. Warm a tortilla for about 30 seconds on both sides.
Place one tortilla on a plate, add chicken, onion, lettuce, tomato, cilantro, bean sprouts in the middle of a tortilla. Drizzle Ying’s Kungpao sauce on top and take one slice lime and squeeze a few drops juice. Mmmmm… Delicous!
Note: You can also substitute with whole wheat tortilla to make a wrap. Great for parties!
Enjoy this tasty Asian taco!
About Ying's Kitchen
Ying is an Asian cooking instructor and cookbook author. She’s been featured many times by different local newspapers (Daily Herald, The News Sun, etc) and radio programs. She has performed cooking demos for TV shows including Channel 7 and Channel 9 WGN-Lunch Break here in Chicago. She was also one of cooking demo presenters at The Taste of Chicago and The Great American Cooking Expo for the last three years.
Ying was born and raised in northeastern mainland China. She learned a lot about cooking from her father who is an excellent cook. After graduating from teachers college and teaching for a few years, she began a career as a travel agent for international tourists
Traveling around the country afforded her the opportunity to experience the unique tastes the different regions of China have to offer. Over the years, she gained an appreciation for the rich flavors and traditions of each cuisine and for the art of Chinese cooking.
The family-owned restaurant in China (where she has been back many times doing research) also contributes to the success of her teaching. She also had her own cooking show with Monroe Public Access Cable TV, “Ying’s Kitchen”.
Upon repeated students' requests, She self published her first cookbook “Ying’s Chinese Cookbook, Authentic but Simple.” The cookbook contains 115 Chinese recipes from all over China. It includes tips and tricks that make Chinese cooking simple, and the results are revolutionary.
Ying has been teaching Asian cooking for the last decade at community colleges as well as several other cooking schools and library programs in Ohio, Michigan, Indiana, Kentucky, Illinois and Wisconsin with an ever-growing loyal following of students who love her casual, fun and simple teaching style. Currently she is teaching at College of Lake County and Kenosha Public Museum.
Ying's Kitchen 