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In a medium bowl, combine the chicken stock, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Hoisin, honey, garlic, and ginger, whisking to combine. Set aside.
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In a large skillet with a tight fitting lid, heat a the oil over medium-high heat. Once the oil is hot, add the chicken, searing on each side for 4 minutes.
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Add the Hoisin mixture to the skillet, and bring to a boil. Reduce heat to low and place the lid on the skillet. Cook the chicken for 25-35 minutes, turning once. Remove from heat and set aside to cool slightly. Remove the chicken and transfer to a plate or cutting board and shred using two forks.
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Bring the leftover sauce to a low boil and add cornstarch. Whisk and let thicken slightly. Once thick, remove from heat and set aside. Add the thickened sauce to the chicken.
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Spoon the chicken mixture into the tortillas, add toppings and Tapatio, to taste.