Oven Fried Korean Chicken Tacos



Broccoli Slaw:
2 cloves of garlic, pressed through a garlic press
1 teaspoon fresh ginger, grated or minced
3 tablespoons brown sugar
3 tablespoons rice wine vinegar
2 tablespoons tamari or soy sauce
1 1/2 tablespoon mirin
1 teaspoon sesame oil
zest from 1 lime
1 teaspoon toasted sesame seeds
2 1/2 cups broccoli slaw mix
3/4 cups carrots, cut into matchsticks
1 jalapeno pepper, stem and seeds removed, finely minced
salt and black pepper, to taste

Oven-Fried Korean Chicken:
1 1/2 pounds boneless and skinless chicken breasts, cut into bite-sized pieces
2 eggs, whisked with 2 tablespoons of water
3 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt, finely ground
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cloves of garlic, finely minced
1 teaspoons fresh ginger, grated or minced
1/4 cup Korean chile paste, or gochujang
3 tablespoon honey
3 tablespoons tamari or soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon fish sauce

Taco Assembly:
12 corn or flour tortillas, warmed slightly
1/2 cup cotija cheese, crumbled
2 tablespoons fresh cilantro, chopped
1 tablespoons toasted sesame seeds