Chicken Thigh Bulgogi Tacos recipe
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Ingredients
- ¼ cup white wine vinegar 1 teaspoon white sugar, or more to taste salt and ground black pepper to taste 2 Persian cucumbers, halved and thinly sliced 1 tablespoon olive oil 1 (8 ounce) package shredded red cabbage 4 scallions, sliced, whites and greens separated 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes 1 cup Korean bulgogi sauce ⅓ cup sour cream 1 tablespoon water ½ tablespoon sriracha sauce, or to taste 8 (6 inch) flour tortillas, or more as needed
Nutrition Info
- 270 caloriescarbohydrate: 22.3 gcholesterol: 55.5 mgfat: 11.9 gfiber: 2 gprotein: 18.2 gsaturatedFat: 3.6 gservingSize: -sodium: 403 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Thigh Bulgogi Tacos
Directions
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Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet, cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce, cook until reduced, about 2 minutes more.
Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.