Oven-Fried Korean Chicken Tacos

For the broccoli slaw:
In a large bowl, whisk together garlic, ginger, brown sugar, rice wine vinegar, tamari or soy sauce, mirin, sesame oil, lime zest, and sesame seeds. Add the broccoli slaw mix, carrots and jalapeno. Toss to combine. Adjust seasoning to taste. Cover and refrigerate until you are ready to use.

For the oven-fried Korean chicken:
Preheat oven to 425ºF and line a large baking sheet with parchment paper, foil or a silicone baking mat. Spray with a non-stick spray. Set aside.

In a large bowl, whisk together the flour, baking soda, sea salt, black pepper and cayenne. Add the chicken to the egg and water mixture and then toss in the flour mixture to VERY LIGHTLY coat the chicken. Picking up the chicken with a pair of tongs, shake to get rid of any excess flour. Place the chicken directly on the prepared baking sheet. Once completed, spray all of the chicken with a nonstick spray.
Bake the chicken for 15–18 minutes or until the chicken is cooked through and the outside is crispy and brown. Remove from oven.

While chicken is baking, prepare sauce. In a large bowl, whisk together the garlic, ginger, Korean chile paste, honey, tamari or soy sauce, rice wine vinegar, sesame oil and fish sauce. Season with salt and pepper to taste.

Once the chicken has baked, transfer it immediately to the sauce and toss to coat.

Assemble tacos by placing a couple of tablespoons of the broccoli slaw on a warmed-through corn or flour tortilla. Place a couple of pieces of chicken on top. Sprinkle with cotija cheese, fresh cilantro and toasted sesame seeds.

Serve immediately and enjoy!