The Garden Company Feed & Firewater’s Korean Street Tacos
The Garden Company Feed & Firewater's Korean Street Tacos
These sweet-and-spicy Korean Street Tacos are stuffed in shells made from deep-fried wontons. They were innovated by the queen of all things creative, Stevie Thompson, owner of The Garden Company Feed & Firewater in Round Top, Texas. She added them to the menu because “they just taste good!”. You can find all these ingredients in the Asian section at your local H-E-B.
In a medium bowl, toss the chicken thighs with the gochujang. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
In a deep heavy bottomed pot or a deep fryer, heat 1-inch of oil to 350 degrees. When the oil is hot, fry the wonton wrappers until crispy and beginning to brown, about 30 seconds. Transfer the wontons to a paper towel-lined plate to drain and carefully bend in half to form a taco shell while they’re still pliable. Let cool.
In a large skillet, heat 1 tablespoon of canola oil over moderately-high heat. Add the chicken and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add the ponzu sauce and continue cooking, stirring occasionally, until the liquid is reduced, about 3 minutes more. To assemble the tacos, fill the wonton shells with chicken. Top each with kimchi and a drizzle of sweet chili sauce. Garnish with cilantro and a sprinkle of Togarashi. Serve right away with lime wedges.