Chicken Teriyaki Tacos recipe
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Ingredients
- 3 Japanese cucumbers, very thinly sliced 1 tablespoon kosher salt ¼ cup rice vinegar 1 tablespoon soy sauce 2 teaspoons white sugar 1 teaspoon sesame oil 1 tablespoon toasted sesame seeds 3 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons sake 2 tablespoons white sugar 1 tablespoon vegetable oil 6 bone-in, skin-on chicken thighs 6 (6 inch) corn tortillas 1 (8 ounce) container sour cream 3 tablespoons sriracha sauce 3 scallions, sliced into thin strips 1 tablespoon black sesame seeds
Nutrition Info
- 421.6 caloriescarbohydrate: 23.4 gcholesterol: 87.7 mgfat: 25.1 gfiber: 2.5 gprotein: 23.2 gsaturatedFat: 9.1 gservingSize: -sodium: 1976 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Teriyaki Tacos
Directions
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Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water, drain.
Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar, and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the refrigerator.
Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
Heat oil in a large skillet over medium-high heat. Prick chicken skin all over with a fork, place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
Reduce heat to medium, pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl, add teriyaki sauce from the skillet and toss to coat.
Toast corn tortillas in a large, dry skillet over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a dish towel to keep warm.
Mix sour cream and sriracha sauce together in a small bowl.
Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.