Gochujang-maple chicken tacos with sesame cabbage & lime mayo

• dark soy sauce↗1 tbsp tbsp
• gochujang↗2 tbsp tbsp
• maple syrup↗1 tbsp tbsp
• ginger↗thumb-sized piece of thumb-sized piece of
• garlic cloves↗2
• skinless chicken thighs↗4
• corn tortillas↗6-8 small
• spring onions↗2
• white cabbage↗¼
• sesame seeds↗1 tbsp tbsp

  plus extra to serve

• rice vinegar↗1 tbsp tbsp
• coriandersmall handful of
• mayonnaise↗3 tbsp tbsp
• lime↗1

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/ gas 6 or the air fryer to 180C. Put the soy sauce, gochujang and maple syrup in a large bowl. Grate in the ginger, then peel and grate in the garlic. Stir everything together, then toss the chicken in the marinade. Tip into a roasting tray or the air fryer basket (directly in, rather than on a grate, if you can) and roast for 30-35 mins, stirring occasionally to stop the syrup from catching, until the chicken is sticky and cooked through.

2. 2

   Meanwhile, shred the cabbage as finely as you can (a mandoline works well) and tip into a bowl. Mix with the sesame seeds, vinegar and a pinch of salt. Finely chop the coriander and stir it through.

3. 3

   Put the mayonnaise in a small bowl. Zest and juice half the lime into the bowl and stir, then cut the other lime half into wedges and set aside.

4. 4

   Slice the chicken into strips, then toss in any leftover sauce from the air fryer or tray. Warm the tortillas in the microwave or a dry frying pan for a few seconds on each side. Finely slice the spring onions. Load up the tortillas with the sesame cabbage, the chicken and sauce, spring onions and another sprinkle of sesame seeds. Drizzle over the mayo and serve with the lime wedges for squeezing over.