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 dinner recipe!

What This Recipe Entails

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.

• Advanced prep time: 4 hours 30 minutes, to make the slow cooker gochujang chicken
• Tostada prep time: 10 to 15 minutes

Once the chicken is ready, it will only take you a few minutes to prepare the slaw, avocado mash, and sriracha aioli for these tostadas.

Korean Gochujang Chicken Tostadas Ingredients

You only need a few fresh, simple ingredients to make Korean Mexican fusion tostadas, plus a prepared batch of our Korean slow cooker gochujang chicken:

• Korean slow cooker gochujang chicken
• Shredded red cabbage
• Shredded carrots
• Lime juice
• Salt
• Avocado
• Sriracha aioli
• Lime wedges
• Tostadas

The chicken, carrot and cabbage slaw, and sriracha aioli bring Korean flavors into these tostadas. On the other hand, using fresh lime juice and an avocado mash (which we lovingly call “fake guac”) tie in the Mexican flavors of traditional tostadas.

This combination results in a delicious medley of flavors and both creamy and crunchy textures!

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!

How To Make Mexican Korean Fusion Tostadas

Making our shredded gochujang chicken tostadas is simply a matter of preparing the individual components, and then assembling. Here’s how to do it:

1. First, 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.
2. Next, make the slaw. Combine the shredded cabbage, carrots, lime juice, and salt in a small bowl and toss gently to combine. Set aside.
3. Then, 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.
4. Finally, 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.
5. Serve tostadas with lime wedges for squeezing fresh lime juice on top before eating.

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.

Tip: 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!

Serving Suggestions

When we make tostadas, no matter what fusion flavors we bring in from other cuisines, we love having traditional Mexican side dishes like:

• Chips, salsa, and guacamole
• Mexican rice and refried black beans

But you can totally lean into the Korean flavors here, too, and serve these tostadas with sides such as:

• Spicy cucumber salad
• Korean bean sprouts
• Stir fried zucchini

And other vegetable side dishes, known as banchan! Check out these recipes for inspiration.

Storing and Reheating Leftovers

If you have any 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.