Lab Station 01 Modernist Recipe Book
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May 29, 2026

Soy Garlic Sesame Gochujang Hibachi Chicken Tacos

Main Course 6 phases 1 kg chicken / 8-12 tacos chicken thighs
Specimen photograph for Soy Garlic Sesame Gochujang Hibachi Chicken Tacos

Primary Ingredient Basis: 1000 g boneless chicken thighs = 100%

Charcoal-grilled chicken thighs lacquered with a sweet soy-garlic glaze, inspired by Korean fried chicken, yakitori technique, and live-fire cooking.

PHASE A — CHICKEN PREPARATION

Components

Ingredient Quantity Scaling
Boneless chicken thighs 1000 g 100.0%
Salt 12 g 1.2%
Black pepper 3 g 0.3%
Cornstarch 30 g 3.0%
Gluten-free flour mix, rice flour and potato starch 10 g 1.0%

Method

  1. Trim chicken thighs if needed and pat dry thoroughly.
  2. Combine salt, pepper, cornstarch, and gluten-free flour mix.
  3. Lightly dust chicken with the mixture.
  4. Keep the coating extremely thin; it should encourage browning and help the glaze cling without creating a fried crust.

PHASE B — QUICK CUCUMBER PICKLE

Components

Ingredient Quantity Scaling
Cucumber, thinly sliced 200 g 20.0%
Rice vinegar 60 g 6.0%
Sugar 20 g 2.0%
Salt 3 g 0.3%

Method

  1. Combine rice vinegar, sugar, and salt.
  2. Toss with sliced cucumber.
  3. Refrigerate until needed.

PHASE C — LIME CREMA

Components

Ingredient Quantity Scaling
Sour cream 150 g 15.0%
Lime juice 20 g 2.0%
Soy sauce 5 g 0.5%
Sugar 3 g 0.3%

Method

  1. Combine sour cream, lime juice, soy sauce, and sugar.
  2. Whisk smooth.
  3. Refrigerate until serving.

PHASE D — SOY GARLIC SESAME GOCHUJANG GLAZE

Components

Ingredient Quantity Scaling
Soy sauce 60 g 6.0%
Honey 50 g 5.0%
Brown sugar 20 g 2.0%
Garlic, finely grated 20 g 2.0%
Ginger, grated 8 g 0.8%
Rice vinegar 20 g 2.0%
Gochujang 15 g 1.5%
Sesame oil 10 g 1.0%
Butter 20 g 2.0%

Method

  1. Combine soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and gochujang in a saucepan.
  2. Simmer gently for 2-3 minutes until lightly thickened.
  3. Remove from heat and whisk in sesame oil and butter.
  4. Hold warm. The glaze should be glossy and lightly syrupy, not thick like barbecue sauce.

PHASE E — HIBACHI COOKING AND LACQUERING

Components

Ingredient Quantity Scaling
Prepared chicken thighs 1000 g raw basis 100.0%
Soy garlic sesame gochujang glaze all 22.3%

Method

  1. Prepare a hibachi or charcoal grill for medium-high direct heat.
  2. Grill chicken thighs mostly undisturbed to develop colour and light char.
  3. Allow fat to render slowly and encourage occasional flare-ups for smoke and caramelisation.
  4. During the final 1-2 minutes of cooking, begin brushing chicken with glaze.
  5. Flip and glaze repeatedly to build lacquered layers.
  6. Cook until the thickest point reaches 72-74 C.
  7. Rest chicken for 3-5 minutes before slicing.

PHASE F — TACO ASSEMBLY

Components

Ingredient Quantity Scaling
Small flour tortillas 8-12 units -
Shredded cabbage 150 g 15.0%
Glazed chicken, sliced all 100.0%
Quick cucumber pickle all 28.3%
Lime crema all 17.8%
Spring onion, sliced 30 g 3.0%
Coriander leaves 10 g 1.0%
Toasted sesame seeds 5 g 0.5%

Method

  1. Warm tortillas over the grill.
  2. Slice chicken into bite-sized pieces.
  3. Assemble tacos with cabbage, glazed chicken, cucumber pickle, lime crema, spring onion, coriander, and toasted sesame seeds.
  4. Serve immediately.

STRUCTURAL NOTES

The thin starch coating increases dry surface area for browning and gives the glaze a light anchor without turning the chicken into a fried preparation. The glaze is applied only at the end because soy, honey, brown sugar, and gochujang can scorch over direct charcoal heat. Pickle and lime crema counter the sweet-salty glaze with acidity and cooling fat.

FAILURE MODES

  • Symptom: Glaze tastes burnt or bitter.

  • Likely cause: Sugary glaze was applied too early over direct heat.

  • Corrective action: Grill chicken first, then lacquer only during the final 1-2 minutes.

  • Symptom: Chicken surface is pasty rather than browned.

  • Likely cause: Coating was too thick or chicken was wet before dusting.

  • Corrective action: Pat chicken dry and use only a very thin starch layer.

  • Symptom: Tacos taste heavy or overly sweet.

  • Likely cause: Too much glaze or insufficient acid contrast.

  • Corrective action: Use restrained glaze layers and increase cucumber pickle or lime crema acidity.

VARIATIONS

  • Spicier: increase gochujang or add chilli oil to the glaze.
  • Smokier: add a small amount of smoked paprika to the chicken seasoning.
  • Extra charred: finish glazed chicken directly over open flame for light blistering.