Chili Garlic Popcorn Chicken Tacos combine the irresistible crunch of popcorn chicken with the bold, spicy flavors of garlic and ginger chili sauce, all wrapped up in soft, homemade tacos. This recipe brings together elements of Korean-inspired fried chicken and a fresh, tangy slaw, resulting in a meal that’s bursting with flavor and texture. Whether you’re hosting a gathering or just treating yourself to a gourmet experience at home, these tacos are sure to impress.

Not only are these tacos absolutely delicious, but they are also relatively simple to make. With a few staple ingredients and some easy-to-follow steps, you’ll be able to recreate this delightful dish in no time. Let’s dive into the breakdown of each component from the dough to the sauce and see how you can bring this dish to life.

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Ingredients Breakdown

Taco Dough

The dough for these tacos is a simple, no-fuss recipe that yields soft and chewy tortillas. You only need a handful of ingredients, most of which are likely in your pantry already:

• 2/3 cup all-purpose flour: The foundation for our dough that gives it the structure and texture that holds the filling together.
• 1/3 cup non-fat Greek yogurt: Adds moisture and a bit of tanginess, making the dough soft.
• 1/2 tsp baking powder: This helps the dough puff up slightly, ensuring it’s light rather than dense.
• 1/2 tsp salt: Essential for flavoring the dough and balancing out the other ingredients.
• 1/8 tsp ginger powder: Adds a subtle warmth that pairs perfectly with the spiced chicken and sauce.
• 1/2 tsp garlic powder: Gives a savory aromatic flavor that enhances the overall taco experience.

These ingredients come together to create a dough that’s quick to make and easy to work with. There’s no yeast involved, so you won’t need to wait for the dough to rise—just mix, roll, and cook!

Korean Popcorn Chicken

The star of the dish is the crispy flavorful popcorn chicken. Here’s what you’ll need:

• 8oz chicken breast, cubed: Boneless, skinless chicken breast is cut into bite-sized cubes to make it easy to coat and fry.
• 15g cornstarch: This creates the crispy coating on the chicken, essential for that popcorn-like crunch.
• 1/4 tsp ginger powder, chili powder, salt, pepper, garlic powder, onion powder: These seasonings add a depth of flavor to the chicken, ensuring every bite is packed with spice and savory goodness.

The popcorn chicken gets air-fried for a healthier alternative to deep frying while still achieving the same level of crispiness.

Garlic and Ginger Chili Sauce

This sauce brings the heat and sweetness to the dish, complementing the crispy chicken and adding a sticky flavorful coating. You’ll need:

• 5g granulated sugar: Balances out the spice and gives the sauce a slight caramelization.
• 2 cloves garlic, minced: Fresh garlic is essential for a robust, savory flavor.
• 1 tsp ginger, minced: Adds warmth and pairs beautifully with the garlic.
• 1 tbsp soy sauce: The salty, umami-rich base of the sauce.
• 1 tbsp honey: For a hint of sweetness that balances the chili paste.
• 1/2 tsp chili paste: Adds heat and depth, making the sauce spicy and flavorful.
• 1 tsp rice vinegar: For a tangy kick that brightens up the sauce and balances the sweetness.

Chili Slaw

To add freshness and crunch to the tacos, we’ll make a simple but flavorful chili slaw. Here’s what you need:

• 1/2 cup shredded lettuce: The base of the slaw, adding freshness and a bit of crunch.
• 2 tbsp Greek yogurt: For a creamy, tangy dressing that binds the slaw together.
• 1 tbsp mayonnaise: Adds richness to the slaw.
• 1/2 tsp lemon juice: Provides acidity and brightness.
• Salt, pepper, red chili flakes, garlic powder: These seasonings give the slaw a zesty, spicy kick that complements the richness of the chicken and sauce.

Step-by-Step Preparation

1. Prepare the Garlic and Ginger Chili Sauce

Start by making the sauce so it’s ready to coat the chicken later on. In a small saucepan, combine the sugar, minced garlic, minced ginger, soy sauce, honey, chili paste, and rice vinegar. Bring the mixture to a low simmer over medium heat, stirring frequently to prevent burning. As the sauce heats, it will begin to thicken slightly and become glossy. This should take about 2 minutes.

Once the sauce has thickened and the flavors have melded together, remove it from the heat and set it aside. The sauce should be slightly sweet, spicy, and tangy for a perfect balance that will coat the popcorn chicken later.

2. Make the Chili Slaw

While the sauce cools, you can prepare the slaw. In a small bowl, combine the shredded lettuce, Greek yogurt, mayonnaise, and lemon juice. Stir until everything is evenly coated. Season the slaw with salt, pepper, red chili flakes and a pinch of garlic powder. The slaw should be creamy with a hint of spice, adding a refreshing contrast to the crispy chicken.

Set the slaw aside and allow the flavors to meld while you move on to the next step.

3. Prepare the Taco Dough

Next, it’s time to make the taco dough. In a medium-sized mixing bowl, combine the all-purpose flour, Greek yogurt, baking powder, salt, ginger powder, and garlic powder. Stir the ingredients together until the mixture begins to form a crumbly dough. If the dough seems too dry, you can add a small amount of water (a teaspoon at a time) until it comes together.

Once the dough starts to form, use your hands to knead it into a smooth ball. This should only take a few minutes of kneading. The dough should be soft but not sticky.

Divide the dough into two small balls and roll each one out into a round tortilla shape. Aim for about 6 inches in diameter, ensuring they’re not too thin or too thick.

4. Cook the Tacos

Heat a greased pan over medium heat. Once the pan is hot, place one of the rolled-out taco dough rounds onto the pan. Cook each side for about 2 minutes, flipping frequently to prevent burning. The dough should puff up slightly, and you’ll notice golden-brown spots forming as it cooks.

Repeat this process with the second dough round. Once both tacos are cooked, set them aside and keep them warm while you prepare the chicken.

5. Air-Fry the Popcorn Chicken

In a small bowl, whisk together the cornstarch, ginger powder, chili powder, salt, pepper, garlic powder and onion powder. This mixture will serve as the coating for the popcorn chicken.

Toss the cubed chicken breast in the cornstarch mixture, ensuring each piece is evenly coated. The cornstarch will help create a crispy exterior when the chicken is air-fried.

Place the coated chicken pieces in your air fryer basket and cook at 400°F (200°C) for about 15 minutes. Be sure to shake the basket halfway through to ensure even cooking. The chicken should be golden brown and crispy when done.

6. Reduce the Garlic and Ginger Chili Sauce

While the chicken is air-frying, return to the garlic and ginger chili sauce. Place the saucepan with the sauce back on medium-low heat and let it simmer for about 2 minutes. The sauce should start to bubble and thicken as it reduces, becoming sticky and glossy. Stir occasionally to prevent sticking or burning.

Once the sauce has reduced and thickened, remove it from the heat. You’ll use this to coat the popcorn chicken once it’s done cooking.

7. Toss the Chicken in Sauce and Assemble the Tacos

When the popcorn chicken is ready, carefully transfer it to a large mixing bowl. Pour the reduced garlic and ginger chili sauce over the chicken and toss until every piece is evenly coated. The chicken should be glossy and sticky with the perfect balance of sweet and spicy flavors.

Now it’s time to assemble your tacos! Place a generous scoop of the chili slaw on each taco round. Top the slaw with the saucy popcorn chicken, ensuring you get a nice balance of chicken and slaw in every bite. For extra flavor and texture, sprinkle some sesame seeds and additional green onions over the top.

Recipe Tips & Frequently Asked Questions

Can I Use Chicken Thighs Instead of Breasts?

Yes, chicken thighs can be used if you prefer a juicier, more flavorful cut of meat. Just be sure to adjust the cooking time accordingly, as thighs may take a little longer to cook than breasts.

How Spicy Is This Recipe?

The spice level in this recipe is moderate, thanks to the chili paste and red chili flakes. If you prefer a milder flavor, reduce the amount of chili paste in the sauce and omit the chili flakes in the slaw. Conversely, if you want more heat, feel free to add extra chili paste or fresh chopped chilies.

Can I Make the Taco Dough Ahead of Time?

Yes! The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just wrap it tightly in plastic wrap and roll it out when you’re ready to cook. You can also make the cooked tacos in advance and reheat them in a warm pan just before serving.

What Can I Serve With These Tacos?

These tacos are delicious on their own, but they pair wonderfully with a side of rice, beans, or a fresh salad. You can also serve them with a dipping sauce, such as a creamy cilantro-lime sauce or extra garlic chili sauce for added flavor.

Can I Store Leftovers?

If you have leftovers, store the chicken, slaw, and taco rounds separately in airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, while the slaw is best eaten within 1-2 days. To reheat, warm the chicken in the oven or microwave, and reheat the tacos in a pan.

Garnishing and Presentation Ideas

Presentation is key when serving tacos! Elevate the appearance of your Chili Garlic Popcorn Chicken Tacos by garnishing with freshly chopped green onions, sesame seeds or a sprinkle of red chili flakes for added heat. Serve the tacos on a large platter with the slaw on the side, allowing guests to assemble their own. Pair the tacos with a cold drink, like a citrusy soda to balance the heat of the dish.

These Chili Garlic Popcorn Chicken Tacos are a fantastic fusion of flavors and textures, combining crispy chicken with a tangy slaw and spicy garlic-ginger sauce. Give this recipe a try, and enjoy every delicious bite!