Fusion, But Make it Fun
These Korean Chicken Tacos fuse bold Asian flavors with fun taco night vibes—no tortillas needed! A low-carb twist with crispy cracklings and spicy kimchi.
There’s something undeniably satisfying about two cuisines falling in love on a plate. Say hello to your new favorite fusion meal--Korean Chicken Tacos. This mashup is my love letter to both Korean BBQ and taco night. And because we’re skipping the tortillas and using nori sheets instead? Well, let’s just call this your weeknight hack for a lighter, brighter taco that still delivers full-blown flavor.
Let’s talk chicken. We marinate juicy thighs in soy sauce, sesame oil, ginger, and mirin overnight (yes, it’s worth the wait), then broil them to get those perfect charred bits. And while the cracklings might not win any awards for best health food—they are, undeniably, the star of this show. Crispy, savory, salty? IYKYK.
And the build? Sushi rice + spicy kimchi mayo + zingy salsa + sesame seeds + roasted nori = a taco that doesn’t care it’s not wrapped in flour. It’s bold, it’s crunchy, it’s low-carb-ish. It’s the kind of handheld snack that has you planning a second before you finish your first.
• Bold, balanced flavors – Savory soy-marinated chicken meets sweet, sour, and spicy pickled toppings.
• Healthier taco twist – No tortillas here—just seaweed sheets and fresh produce.
• Great for entertaining – Fun to assemble, delicious to eat, and easy to prep ahead.
• Ultimate texture – Soft rice, tender chicken, crisp nori, and crunchy cracklings.
• Don’t skip the marinade – It gives the chicken its deep umami base.
• Keep the cracklings dry – Pat them really well to keep them crispy after roasting.
• Use sushi rice – It holds together better on the nori sheets than long-grain rice.
• Assemble right before serving – Nori can get soggy fast, so build them when you’re ready to eat.
🌱 A Greener Bite of Sustainability
Swapping tortillas for seaweed means fewer processed ingredients and a lighter environmental footprint. Nori is nutrient-rich, low-impact, and a smart swap when you want to eat lighter while still packing in flavor.
These Korean Chicken Tacos fuse bold Korean BBQ flavors with nori taco wraps, kimchi, and spicy mayo—your new favorite low-carb dinner idea!
Marinate the Chicken
In a bowl, combine the chicken thighs, garlic, ginger, soy sauce, mirin, and 2 tablespoons of sesame oil. Toss well, cover, and refrigerate overnight to marinate.
Make the Cracklings
Preheat oven to 350°F. In a small saucepan, cover the reserved chicken skin with water and simmer for 15 minutes. Drain and pat the skin dry. Arrange on a parchment-lined baking sheet and roast until golden and crisp, about 30 minutes. Cut into ½-inch pieces once cooled.
Cook the Chicken
Preheat the broiler. Drain the marinated chicken and place on a clean baking sheet. Broil, turning once, until lightly charred, about 6 minutes. Slice into ¼-inch pieces.
Make the Kimchi Salsa
In a bowl, toss together the diced tomatoes, scallions, daikon, and ¼ cup finely chopped kimchi. Season with a pinch of salt.
Make the Kimchi Mayonnaise
In a small bowl, whisk the Tabasco, Kewpie mayo, and remaining ½ cup chopped kimchi. Taste and season with salt as needed.
Season the Rice
In a medium bowl, toss the cooked sushi rice with the remaining 2 tablespoons of sesame oil.
Assemble the Tacos
Place one seasoned nori sheet on top of each plain nori square. Add a spoonful of rice and press to flatten slightly. Drizzle with teriyaki sauce. Top with the chopped chicken, a dollop of kimchi mayo, some cracklings, and a spoonful of kimchi salsa. Sprinkle with toasted sesame seeds. Serve immediately.
These Korean Chicken Tacos are what fusion dreams are made of. Spicy, savory, tangy, crispy—and totally unexpected. The nori “taco shell” keeps things light, but don’t worry—flavor still goes full throttle. So next time taco night rolls around, ditch the tortillas and spice things up with this bold and beautiful mashup.
More fusion ideas headed your way soon. Which cuisine would you mash up next?
These Korean Chicken Tacos fuse bold Korean BBQ flavors with nori taco wraps, kimchi, and spicy mayo—your new favorite low-carb dinner idea!
In a bowl, toss the chicken, garlic, ginger, soy sauce, mirin and 2 tablespoons of the sesame oil. Cover and refrigerate overnight.
Preheat the oven to 350°F. In a small saucepan, cover the chicken skin with water and simmer for 15 minutes; drain and pat dry. Arrange the chicken skin on a parchment paper-lined baking sheet and roast until golden and crisp, about 30 minutes; drain the cracklings on paper towels, then cut them into 1/2-inch pieces. Discard the parchment.
Preheat the broiler. Drain the chicken and arrange on the baking sheet. Broil, turning once, until lightly charred, about 6 minutes. Cut the chicken into 1/4-inch pieces.
In a large bowl, toss the tomatoes, scallions, daikon and 1/4 cup of kimchi; season with salt. In a small bowl, whisk the Tabasco, Kewpie and the remaining 1/2 cup of kimchi; season with salt. In a medium bowl, toss the rice with the remaining 2 tablespoons of sesame oil.
Top each plain nori square with a seasoned nori sheet. Spoon on the rice, flattening slightly, and drizzle with the teriyaki. Top with the kimchi mayonnaise, chicken, sesame seeds, crackling and kimchi salsa.
Servings 12
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pickled daikon and nori are available at Asian markets. Seasoned nori is available at markets like Trader Joe's.