Korean Style Chicken Tacos with Kimchi & Cucumber Salsa

Korean Style Chicken Tacos with Kimchi & Cucumber Salsa

Take the Rangitikei Free Range Korean Style Chicken to a new level with a fiery kimchi kick and lashing of zesty gochujang mayo.



  • 1 pack Rangitikei Free Range Korean Style Chicken
  • 1 small green cos lettuce, shredded
  • 8 small soft-shell tacos
  • Sesame seeds & sliced spring onion, to serve

Salsa Ingredients:

  • ½ telegraph cucumber, finely diced
  • 1/2 red onion, finely diced
  • ½ cup kimchi, diced
  • 1 lime, zest & juice
  • 2 teaspoons rice wine vinegar
  • ¼ cup coriander, finely chopped

Gochujang Mayo Ingredients:

  • ¼ cup mayonnaise
  • 2 teaspoons gochujang paste
  • ½ teaspoon lime juice


Cook the Rangitikei Korean Style Chicken in the oven or air fryer as per packet instructions.

While the chicken is cooking, place all the salsa ingredients into a mixing bowl and toss to combine. Taste and season with salt.

To make the gochujang mayo, mix the mayonnaise, lime juice & gochujang paste together in a small bowl and season to taste.

When the chicken is ready, place it into a bowl and drizzle over the sauce provided. Toss until all the chicken is evenly coated.

When ready to serve, warm up the soft-shell tacos and spread a generous spoonful of gochujang mayo on each one. Top with a handful of shredded cos lettuce, some kimchi & cucumber salsa and a couple of pieces of the chicken. Garnish with sesame seeds and spring onion slices and serve immediately.

Free Range Chicken used in this Recipe

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