Korean Fire Chicken Taquitos

This recipe was developed in partnership with Flavor & the Menu + Summit F&B, as part of their Kitchen Collaborative series by Chef Michael Israel.

Made with:

9904 - Custom Culinary Korean-Style Sweet Heat Sauce 6809 - True Foundations Chicken Liquid Stock Concentrate

What You'll Need

Yield: 40 Taquitos

Sweet and Spicy Korean Chicken
Yields – 1-1/2 lbs.
1-1/2 oz. Garlic, minced
½ oz. Ginger, minced
4 oz.                      Serrano Chiles, stemmed, seeded and minced
10 oz.                    True Foundations® Korean-Style Sweet Heat Sauce
1 Tbl.                     True Foundations® Chicken Liquid Stock Concentrate
2 lbs.                     Chicken Tenders

Taquitos
Yields – 3-3/4lbs (makes 40 taquitos)
1-1/2 lbs.             Sweet and Spicy Korean Chicken (see prep recipe)
2 oz.                      Cilantro, minced
6 oz.                      Green onions, sliced
6 oz.                      Serrano Chiles, stemmed, seeded and minced
1 lb.                       Mozzarella Cheese, shredded
5 oz.                      True Foundations® Korean-Style Sweet Heat Sauce
2 Tbls.                   True Foundations® Chicken Liquid Stock Concentrate
40 ea.                    Yellow Corn Tortillas 6”
40 ea.                    Toothpicks

Kimchi Salsa
Yields – 30 oz. (10 servings)
10 oz.                    Tomatillos, husk removed
10 oz.                    Kimchi, drained
1 oz.                      Serrano Chiles, stemmed, seeded and minced
1 Tbl.                     Cilantro, leaves
10 oz.                    True Foundations® Korean-Style Sweet Heat Sauce
½ tsp.                    Salt
2 Tbls.                   Lime Juice, freshly squeezed

PREPARATION

Sweet and Spicy Korean Chicken

Combine the garlic, ginger, serrano chiles, Korean-Style Sweet Heat Sauce and Liquid Stock Concentrate in a large mixing bowl. Mix to combine thoroughly.
Add the chicken tenders, mix and let marinate for 12-24 hours.
Cook the chicken tenders over medium high heat on a flat grill, until deeply caramelized and cooked throughout.
Cool the chicken tenders under refrigeration. Tear the chicken by hand into ½” pieces and reserve for the taquito filling.

Kimchi Salsa

Blanched the tomatillos in boiling salted water until very soft (7-10 mins).
Remove the tomatillos from the boiling water and shock in ice water.
Drain the tomatillos and pat dry.
Place the tomatillos, kimchi, serrano chiles, cilantro, Korean-Style Sweet Heat Sauce, salt and lime juice into the jar of a blender and puree into a lightly chunky salsa.
Hold under refrigeration.

Taquitos

Combine the sweet and spicy Korean chicken, cilantro, green onions, serrano chiles, mozzarella cheese, Korean-Style Sweet Heat Sauce and the chicken base in a large mixing bowl. Using a rubber spatula, mix until all ingredients are evenly incorporated.
In a dry pan or flat grill, gently heat a tortilla until playable. Place on a clean work surface, and fill the tortilla with 1.5 oz of the chicken mix. Roll the taquito and place a toothpick to keep closed. Hold under refrigeration until service.

Korean Fire Chicken Taquitos
Yields – 1 order
4 ea.                      Taquitos
3 oz.                      Mozzarealla Cheese, shredded
2 oz.                      True Foundations® Korean-Style Sweet Heat Sauce
3 oz.                      Kimchi Salsa
1 tsp.                     Serrano Chiles, stemmed, seeded and minced
1 tsp.                     Green Onions, sliced
1 tsp.                     Cilantro, minced

Fry the taquitos at 350 degrees until golden brown and hot throughout (3-4 mins).
Drain the taquitos and place on a sizzle skillet in one even layer. Sprinkle the mozzarella cheese and drizzle the sweet and spicy Korean sauce evenly over the taquitos. Place under the broiler until the cheese is melted.
Spread the kimchi salsa in a circle onto a plate. Place two taquitos on top of the salsa (centered), and stack the other two taquitos on top (opposite direction).
Sprinkle the serrano chiles, green onions and cilantro over the taquitos.