• Grate carrot. 
• Cut chicken breast into 2cm chunks. 
• In a medium bowl, combine chicken, garlic paste and a drizzle of olive oil. 
Season to taste with salt and pepper. 
• In a small bowl, combine soy sauce mix and gochujang. Set aside. 

Little cooks: Under adult supervision, older kids can help grate the carrot.

• To the bowl with chicken, add cornflour and toss to coat.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, dust off any excess flour from chicken, then cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
• Drain any excess oil, then add the sauce mixture to the pan, tossing until chicken is well coated. Season to taste. 

• While the chicken is cooking, in a large bowl, combine carrot, baby spinach 
leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season 
to taste. 
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. 

Little cooks: Take charge by tossing the slaw!

• Fill tortillas with creamy slaw and sticky Korean chicken. 
• Sprinkle with crispy shallots to serve. Enjoy! 

Little cooks: Take the lead and help build the tacos!