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nachos on a baking sheet topped with cilantro, tomatoes, kimchi, melted cheddar cheese and a sauce

Korean-Inspired Shredded Chicken Nachos

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 68 servings (½ cup sauce) 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Korean


Korean-inspired nachos featured saucy shredded chicken, fresh veggies, kimchi, and a flavorful creamy gochujang sauce. This Mexican-Korean fusion appetizer is one you'll come back to time and time again!


  • 2 ears of corn, shucked
  • 2 cups shredded cooked chicken
  • 1 cup shredded sharp Cheddar (4 ounces)
  • ¼ cup mayonnaise
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons gochujang
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon minced garlic
  • 10 ounces corn tortilla chips
  • 2 roma tomatoes, seeded and diced
  • ½ cup chopped cilantro
  • ½ cup chopped kimchi
  • ½ cup chopped scallions (2 scallions)
  • 2 teaspoons toasted sesame seeds


Preheat oven to 400ºF (204ºC) with rack set in middle position. Line a baking sheet with parchment paper or coat with nonstick spray.

Heat a cast-iron skillet over medium-high heat. Coat corn with nonstick spray and cook in skillet until charred on all sides, 10 minutes. Transfer corn to a cutting board to cool slightly; cut kernels from cobs.

Mix mayonnaise, soy sauce, gochujang, sesame oil and garlic together for the sauce. In a medium bowl, toss together chicken and ¼ cup of the sauce.

Place tortilla chips in a single layer on prepared baking sheet.

Top chips with corn, chicken mixture, and cheese. Bake until chicken is heated through and cheese is melted, about 6 minutes.

Meanwhile combine tomatoes, cilantro, kimchi, and scallions.

Top nachos with tomato mixture and sprinkle with sesame seeds. Drizzle nachos with additional Gochujang Everything Sauce and serve immediately.


  • This recipe is gluten-free.
  • To make these paleo: use grain-free tortilla chips such as Siete and skip the cheese.
  • To make these vegetarian: skip the chicken and use plain prepared jackfruit or rinse and drained black beans instead.


  • Serving Size: 1/8 of the recipe
  • Calories: 270
  • Sugar: 4g
  • Sodium: 336mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 44mg

Keywords: Shredded chicken nachos, Korean nachos, Korean recipe, nacho recipe

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