Ingredients

• 2 cups distilled white vinegar
• 1/3 cup sugar or agave nectar
• 1/4 cup sambal oelek chile paste
• 1 1/2 tablespoons kosher salt
• 1 small head red cabbage, halved, cored and shredded
• 1/2 cup soy sauce
• 3 tablespoons sugar or agave nectar
• 2 tablespoons gochujang (Korean chile paste)
• 1 tablespoon grated fresh ginger
• 1/2 teaspoons toasted sesame oil
• 2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
• 1 tablespoon vegetable oil
• 32 corn tortillas (if using handmade tortillas, you'll only need 16)
• 1 cup heavy-duty mayo (no wimpy stuff)
• 1/4 cup sriracha chile sauce, plus more if necessary

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Instructions

1. Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
2. Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
3. Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
4. Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
5. Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.