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Korean Gochujang Chicken Tostadas

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A fusion of Korean and Mexican flavors, these Korean gochujang chicken tostadas hit the spot when you’re craving a unique, easy dinner recipe!

A Korean Mexican fusion gochujang chicken tostada served on a blue stoneware plate with lime wedges.

Our slow cooker gochujang chicken is a much loved recipe. And since it was developed based on a Korean fusion version of our favorite Mexican chicken tinga recipe, we had to continue to lean into these fusion flavors with some delicious tostadas. 

We love fusion dishes and we love spicy foods. So one of our favorite ingredients to play around with is chili peppers from around the world. And it turns out that gochujang and sriracha make pretty darn good toppings for a tostada.

What To Expect

  • Great for: Fun fusion night dinners any night of the week.
  • Ready in: 15 minutes. But our slow cooker gochujang chicken needs to be made ahead of time.
  • Serves: 2 people
  • Flavor profile: Spicy, bold, and bright. A wonderful combination of Mexican and Asian flavors.
  • How to make it: Warm up the chicken if needed, make the slaw, mash some avocado, make the aioli, and then serve and assemble.

We hope you love this recipe!

If you give it a try, please let us know what you think by leaving a rating and review. We read and reply to every single comment!

Key Ingredients

Ingredients for making gochujang chicken tostadas: shredded red cabbage, shredded carrots, lime, salt, avocado, tostadas, shredded gochujang chicken, and sriracha aioli.
  • Korean slow cooker gochujang chicken – Our slow cooker gochujang chicken takes about 4 and a half hours to make, so you’ll want to plan ahead to have it ready in time for tostadas. 
  • Quick pickled slaw – We love a little bit of bright crispy veggies on top of our tostadas. The acid really brings out the flavors of everything else, and the texture plays super well with the tender chicken and creamy sauce.
  • Sriracha aioli – We make a quick and easy sriracha aioli with the optional lime juice that we call for in the post because it helps to meld the flavors of the gochujang chicken into a classic Mexican dish.

See the recipe card for full information on ingredients and quantities.

How To Make Mexican Korean Fusion Tostadas

A small glass bowl of shredded carrots and red cabbage tossed with lime juice and salt.

Step 1: Combine the shredded cabbage, carrots, lime juice, and salt in a small bowl and toss gently to combine. Set aside.

A small ceramic bowl of mashed avocado with lime juice and salt.

Step 2: Add the avocado flesh, lime juice, and a pinch of salt to a small bowl and mash well to combine, until the mixture is smooth.

A freshly made gochujang chicken tostada on a blue ceramic plate, topped with sriracha aioli and served with lime wedges.

Step 3: Assemble the tostadas. Spread some avocado mash on each tostada, then add 2 to 3 spoonfuls of the shredded gochujang chicken. Top with slaw and a drizzle of sriracha aioli.

Expert Tips

  • Make the sriracha aioli with a little lime juice – Our sriracha aioli recipe has an optional addition of either lime or lemon juice for occasions like this. The lime helps to tie together the Asian and Mexican flavors to truly make this fusion recipe work.
  • Make the slaw first – This way it has 5 to 10 minutes to sit before serving while you get everything else prepped. 
  • Assemble the tostadas with avocado on the bottom – The avocado acts as a barrier between the tostada and the saucy chicken. This will help keep your tostadas from getting soggy!
  • Serving the chicken – When assembling, use a slotted spoon to drain the chicken before putting it on the tostada. Then, use a regular spoon to add extra sauce as you wish. This will prevent your tostada from becoming too saucy and soggy!
A shredded gochujang chicken tostada topped with carrot and cabbage slaw and sriracha mayo, served on a blue stone plate with lime wedges.

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We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex

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A Korean Mexican fusion gochujang chicken tostada served on a blue stoneware plate with lime wedges.

Korean Gochujang Chicken Tostadas

Nicole & Alex Langdon
A fusion of Korean and Mexican flavors, these Korean gochujang chicken tostadas hit the spot when you’re craving a unique, easy dinner recipe!
5 from 1 vote
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Prep Time 15 minutes
Advanced prep time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Course
Cuisine Fusion, Korean, Mexican
Servings 6 tostadas
Calories 304 kcal

Ingredients
 
 

Slaw

  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • ½ medium lime juiced
  • 1 pinch salt

Avocado Mash

  • 2 medium avocado
  • 1 medium lime juiced
  • 1 pinch salt

Instructions
 

  • Make the Korean slow cooker gochujang chicken ahead of time. Keep it warm in the crockpot until dinner. Or, reheat it in the microwave for about 1 to 2 minutes per serving (stir halfway through) if you made it a day or two in advance.
  • Next, make the slaw. Combine the shredded cabbage, carrots, lime juice, and salt in a small bowl and toss gently to combine. Set aside.
  • Make the avocado mash. Add the avocado flesh, lime juice, and a pinch of salt to a small bowl and mash well to combine, until the mixture is smooth.
  • Assemble the tostadas. Spread some avocado mash on each tostada, then add 2 to 3 spoonfuls of the shredded gochujang chicken. Top with slaw and a drizzle of sriracha aioli.
    Serve tostadas with lime wedges for squeezing fresh lime juice on top before eating.
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Notes

Gochujang chicken: You’ll need to make our Korean slow cooker gochujang chicken ahead of time for these tostadas. You can start it in the morning or around midday, and keep it warm in the crockpot until you’re ready to make tostadas for dinner. Or, prepare it a day or two in advance and store in the fridge, then reheat in the microwave for the tostadas. Once the chicken is ready, it will only take you a few minutes to prepare these tostadas.
Sriracha aioli: We highly recommend making your own sriracha aioli from scratch using this recipe. It’s super easy and only requires 2 ingredients – sriracha and mayo. Give it a splash of lime juice to bring in the Mexican flavors, and it’ll drizzle nicely over these tostadas!
Slaw: You’ll want to make the slaw first as it needs to sit for around 5 to 10 minutes. The lime juice and salt will “quick pickle” the carrots and cabbage, helping to soften them a bit before serving.
Assembly tip: Use a slotted spoon to drain the chicken before putting it on the tostada. Then, use a regular spoon to add extra sauce as you wish. This will prevent your tostada from becoming too saucy and soggy!
Storing and reheating leftovers: We recommend storing the individual components separately for the best results.
  • Keep the slaw in an airtight container in the fridge for up to 4 days – note that it will continue pickling the longer it sits, so it will become softer and more acidic in flavor.
  • You can keep leftover avocado mash in a container in the fridge for 1 to 2 days. Wrap it in a bowl with plastic wrap, pressing the plastic to the avocado so there’s no air trapped in the container.
To enjoy these fusion tostadas again, simply reheat the shredded chicken in the microwave for about 1 to 2 minutes per serving and assemble as usual.

Nutrition

Serving: 1tostadaCalories: 304kcalCarbohydrates: 28gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 26mgSodium: 562mgPotassium: 735mgFiber: 7gSugar: 6gVitamin A: 3923IUVitamin C: 33mgCalcium: 57mgIron: 1mg
Like this recipe?Please leave a review below! We read and respond to every single comment.

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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90% of Nicole’s thoughts are about food. She’s had a passion for cooking (and eating) for as long as she can remember! Growing up, she started cooking with her mom at a young age, learned family recipes from her Italian grandmother, took every opportunity to make cookies (so many bake sales), and always loved going out to restaurants to try new foods.

Nicole currently works part-time as a marketing professional for OmieLife while also working nonstop on The Candid Cooks. As a former mechanical engineer, Nicole has consistently found herself at the intersection of creativity and logical reasoning. She credits not only her passion for photography, design, and writing, but also her problem-solving nature and desire to learn, as the foundation on which The Candid Cooks was built.

Nicole’s hobbies include anything that gets her moving - mainly hiking, skiing, ice skating, and dancing - as well as reading fantasy novels and scrapbooking. Her favorite food is a big plate of nachos, as long as they’re cheesy enough!

5 from 1 vote

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One Comment

  1. 5 stars
    The gochujang chicken is very chicken tinga-esque and works really well for a tostada. These are always a favorite whenever we make them.

    Reply