Pak Bulgogi Korean BBQ Chicken Tacos with Spicy Slaw and Sriracha Aioli

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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