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In a medium bowl mix together the cabbage, carrots, red chilies, garlic, ginger, soy sauce, honey, rice vinegar, sesame oil, lime juice, sesame seeds and black pepper. Toss well to combine and place in the fridge until ready to use, but no longer than a few hours or the cabbage will get soggy.
In a large bowl mix together minced or grated garlic, grated ginger, soy sauce, gochujang, rice vinegar, sesame oil and honey. Set aside.
Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F.
Add the cooked noodles in 2 or 3 batches to the hot oil and fry until golden, 3-5 minutes. Drain on paper towel and then break into pieces. Set aside.
Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken chunks and toss. Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry chicken a second time until crisp, 6–8 minutes more. Drain on paper towels. Add the chicken to the bowl with the sauce and toss well.
Divide the chicken among the warmed taco shells. Top with sesame seeds and slaw. Add the crunchy noodle, cilantro and queso fresco. DEVOUR!