These Chicken Nachos are a major weakness of mine. Early morning with eggs, midday lunch on the terrace or sunset dinner with a cocktail. All the events are super delicious.
I love a good fusion food… especially when it comes to crispy fries, perfectly seasoned meat, mild spicy sauce and fresh herbs. These are inspire by Korean Chicken Salad Wraps, but made for hearthy appetite. You can serve them as an appetizer or top them with shredded lettuce (a fun twist on a taco salad!). Other dishes you might enjoy are my Banh Mi Sheet Pan Nachos, one of those Korean Crab Cake Sandwiches, or Chicken Street Tacos with Blueberry Kale Peño Slaw.
Components of this property:
Let’s take a moment to discuss the ultimate combination of spicy and sour. Here are the basics I use, but get creative and add your own spin!
FOR THE CHICKEN:
- sesame oil
- Garlic cloves
- brown sugar
- Liquid aminos
- Ground ginger
- Ground chicken
Spicy Drop:
- Sriracha
- mayonnaise
- lime juice
NACHOS SUMMARY:
- Chips on an omelette
- Kimchi
- Sliced Monterey Jack
- Fresh cilantro
- White sesame seeds
- Red pepper flakes
Fry the chicken in a pan until brown and slightly crispy. Then I pile it on the baking sheet with the other ingredients. Heat to 400 F until cheese is melted and serve immediately.
GOOD Swap:
As usual, my recipes are fully customizable. I usually use what I already have on hand, so simple variations are a must.
- FRESH JALAPEÑOS: These are delicious side dishes for heat lovers.
- NAAN KIDS: These can be homemade with toasted pita bread or already toasted from the crumb aisle at your local grocery store. For a thicker option, replace the bottom of the tortilla chips with these.
- ONIONS: If you’re not a fan of cilantro, cilantro adds the same brightness and color to the garnish.
- EGGS: Crack an egg into the wells of the tortilla chips after you’ve spread them across the plate. Bake in oven until eggs set to your like.
TIPS FOR MAKING THESE NACHOS:
- Drain the KIMCHI: This will help prevent the tortilla chips from getting soggy.
- TOP INGREDIENTS: Start with half the fries, cheese, kimchi, ground chicken…then repeat. By creating a two-layer process, you avoid “undercoated” tortilla chips at the bottom of the sheet pan.
- DON’T MISS: These are nachos…they need cheese to bring it all together! Sometimes I make a blend of two cheeses, Monterey Jack and sharp cheddar are my favorites.
Korean ground beef nacho
These Chicken Nachos are a major weakness of mine. Early morning with eggs, midday lunch on the terrace or sunset dinner with a cocktail.
FOR THE CHICKEN:
- 2 spoons. sesame oil
- 4 garlic cloves, minced
- 1 spoon. brown sugar
- 2 spoons. Liquid aminos
- ¼ tsp. Ground ginger
- 1 pound Ground chicken
Spicy Drop:
- 2 tablespoons of Sriracha
- 2 teaspoons of mayonnaise
- 1 tablespoon lime juice
NACHOS SUMMARY:
- 4 cups tortilla chips
- 8 oz Monterey Jack, chopped
- 1 cup of kimchi
- Fresh cilantro, if desired
- 1 spoon. White sesame seeds
- 1 spoon. Red pepper flakes, optional
Instructions
- Add the chicken ingredients to a large skillet. Slice meat and fry until brown slightly crispy, about 10 to 15 minutes.
- Meanwhile, mix all the ingredients for the Sriracha spray and refrigerate until ready to serve.
- Preheat oven to 400F. Layer half of the tortilla chips, cheese and kimchi. Repeat the second layer.
- Bake for 5 minute or when cheese melted. Place coriander, sesame seeds, paprika flakes and a drizzle of spicy sauce on top. Enjoy now.
NOTES ON THIS RECIPE:
- I prefer to use low sodium tortilla chips in this recipe. Since all the flavors last, no extra salt is needed.
- Spicy dripping sauce can be prepared up to 4 days in advance. It tastes great with potatoes, salads, sandwiches, etc.
- If you want to keep leftover, reheat it in oven and enjoy within 24 hours. Although not crispy as original, they still quite tasty.
