Gochujang-Maple Chicken Tacos with Sesame Cabbage and Lime Mayonnaise
Translated from German, the language of the original page.
Anna Glover published this recipe on bbcgoodfood.com, in German. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Maximilian Witzke on SeeMeCook
Spicy, sticky-sweet chicken tacos with gochujang, maple syrup, and soy sauce. Served with finely sliced sesame cabbage, fresh cilantro, and creamy lime mayonnaise.
- Time
- 55 minutes
- Equipment
- Stovetop, oven, microwave, and air fryer
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Hähnchen und Tortillas
- 15 g
- 35 g
- 20 g
- 15 g
- 6 g
- 520 g
- 155 g
- 30 g
Sesamkohl
- 250 g
- 9 g
- 15 g
Limetten-Mayonnaise
- 10 g
- 45 g
- 65 g
Weights are estimates. Together, the ingredients weigh about 1.16 kg before cooking, which is about 580 g per serving.
Steps
Preheat the oven to 200 °C (400 °F) conventional heat (180 °C (350 °F) fan, gas mark 6); alternatively, set the air fryer to 180 °C (350 °F).
Add the soy sauce, gochujang, and maple syrup to a large bowl.
Grate the ginger directly into the bowl. Peel the garlic, grate it in as well, and stir everything thoroughly.
Add the chicken thighs to the marinade and turn them until thoroughly coated.
Place the marinated chicken in an ovenproof dish or in the air-fryer basket, preferably directly on the base rather than on a rack. Cook for 30–35 minutes, turning or stirring occasionally so the maple syrup does not burn. The chicken is ready when sticky and completely cooked through.
While the chicken is cooking, shred the white cabbage as finely as possible and place it in a bowl.
Add the sesame seeds, rice vinegar, and a pinch of salt to the cabbage and mix.
Finely chop the cilantro and mix it into the cabbage.
Add the mayonnaise to a small bowl. Zest half the lime, squeeze in its juice, and stir both into the mayonnaise.
Cut the other lime half into wedges and set aside for serving.
Slice the cooked chicken into strips and toss with the remaining sauce from the dish or air fryer.
Warm the corn tortillas in the microwave or in a dry frying pan for a few seconds per side, until soft and pliable.
Finely slice the spring onions.
Fill the warm tortillas with sesame cabbage, chicken and sauce, and spring onions. Sprinkle with additional sesame seeds and drizzle with the lime mayonnaise.
Serve the tacos with the lime wedges so everyone can squeeze over extra lime juice to taste.
Notes
Turn the chicken occasionally during cooking so the sweet marinade does not burn. Recipe from Good Food magazine, July 2026.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 870
- Protein
- 63 g
- Carbs
- 64 g
- Fat
- 44 g
- Fiber
- 10 g
Where the calories come from
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