Warm tortillas are loaded with crispy pieces of karaage chicken, tangy quick-pickled cucumbers, and a creamy kimchi mayo sauce.
Cut the chicken thighs into 3-4 pieces each and put them into a large bowl. Pour the soy sauce over top and mix the chicken. Put the bowl into your fridge for 30-60 minutes.
To make the quick pickles, bring the rice vinegar, sugar, sesame oil, chili flakes, & salt to a boil in a small pan. Place the cucumber slices into a heat-proof bowl & pour the hot vinegar over the top.
To make the kimchi mayo, add the mayonnaise and kimchi to your blender and blend on medium speed until mostly smooth. Do not blend the mayonnaise at high speed as it can break and become watery.
Using a slotted spoon, remove the chicken from the soy sauce and use paper towels to dry any excess moisture. Add the cornstarch to the bowl and mix the chicken well.