Vs Fusion Nachos With Korean Chicken Recipes

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KOREAN CHICKEN WONTON NACHOS



Korean Chicken Wonton Nachos image

Korean Chicken Wonton Nachos are a stunning and gorgeous appetizer or meal, Korean chicken is made in the slow cooker and served on crispy wontons!

Provided by Cheri Renee

Categories     Appetizer     Main Course

Number Of Ingredients 15

1 onion (diced)
1 to 1 1/2 pounds boneless, skinless chicken breasts
2/3 cup soy sauce
1/3 cup Gochujang Chili Paste (Asian section of grocery store)
1 1/2 Tbsps garlic paste or fresh minced garlic
1 1/2 Tbsps ginger paste or fresh minced ginger
1 1/2 Tbsps honey
1 Tbsp sesame oil or vegetable oil
vegetable oil (enough to fill a small skillet or saucepan 2 inches deep)
20 wonton wrappers (cut in half diagonally)
10 oz bag cole slaw or broccoli slaw
Optional: sesame seeds or green onions for garnish
3/4 cup mayo
1 to 2 Tbsps Gochujang Chili Paste
1 Tbsp soy sauce

Steps:

  • Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.
  • Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions.
  • Turn the slow cooker on low for 6 to 8 hours.
  • Shred with two forks right in the slow cooker.
  • Pour enough vegetable oil in a small saucepan, enough to fill it 2 inches deep. Set it over medium heat and wait 5 to 6 minutes. Once the temperature reaches 350 degrees (using an instant read thermometer) carefully add a few wontons at a time.
  • Fry the wontons 25 to 30 seconds to per side, remove and place on paper towels to drain excess oil. Repeat with remaining wontons.
  • Top the wontons with some Korean chicken, slaw, and drizzle with Spicy Korean Mayo. Top with sesame seeds and green onions if desired. Serve right away.Note: If you have leftover chicken, it's very good served over rice with the Spicy Korean Mayo!
  • Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Wonton Nachos.

Nutrition Facts : Calories 520 kcal, ServingSize 1 serving

RESTAURANT STYLE CHICKEN NACHOS



Restaurant Style Chicken Nachos image

This delicious and easy to prepare recipe is sure to be a big hit! Hearty enough for a meal. The key is the meat filling -- it also makes a great filling for tacos and quesadillas. This recipe can be modified to meet your own taste. I recommend serving with sour cream and guacamole. Be creative!

Provided by LAURA B.

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 40m

Yield 6

Number Of Ingredients 9

2 cloves garlic, crushed
6 green onions, sliced, white parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole chicken breast
salt and pepper to taste
1 cup salsa
½ (12 ounce) package tortilla chips
1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend
½ large tomato, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
  • Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 24.4 g, Cholesterol 54.2 mg, Fat 25.7 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 8.1 g, Sodium 669.6 mg, Sugar 2.4 g

KOREAN FUSION CHICKEN BURRITO



Korean Fusion Chicken Burrito image

Craving the Kogi® Truck and can't drive out to get a bulgogi burrito? Recipe was created out of a sudden craving for the Kogi® Truck in Los Angeles. To avoid a soggy burrito, be sure to squeeze out any liquids from the kimchi.

Provided by Forevertiff

Categories     Korean Recipes

Time 30m

Yield 4

Number Of Ingredients 13

6 cloves garlic, minced
2 tablespoons Korean chile paste (gochujang)
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon sesame oil
2 (10 ounce) cans chicken chunks, drained
4 (10 inch) flour tortillas
2 tablespoons vegetable oil
2 teaspoons butter, softened
1 cup fresh cilantro leaves
½ cup chopped kimchi, squeezed dry
2 tablespoons shredded sharp Cheddar cheese
1 tablespoon salsa

Steps:

  • Preheat oven to 360 degrees F (182 degrees C).
  • Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
  • Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
  • While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
  • Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
  • Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 45.6 g, Cholesterol 96.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 38.5 g, SaturatedFat 8.3 g, Sodium 1634.9 mg, Sugar 5.5 g

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