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.

SERVES: 4

• 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.