Name: Chicken Teriyaki Tacos
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Japanese cucumbers, very thinly sliced - 3; Kosher salt - 1 tablespoon; Rice vinegar - ¼ cup; Soy sauce - 1 tablespoon; White sugar - 2 teaspoons; Sesame oil - 1 teaspoon; Toasted sesame seeds - 1 tablespoon; Soy sauce - 3 tablespoons; Mirin - 2 tablespoons; Sake - 2 tablespoons; White sugar - 2 tablespoons; Vegetable oil - 1 tablespoon; Bone-in, skin-on chicken thighs - 6; Corn tortillas - 6 (6 inch); Sour cream - 1 (8 ounce) container; Sriracha sauce - 3 tablespoons; Scallions, sliced into thin strips - 3; Black sesame seeds (Optional) - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Teriyaki Tacos

1. Japanese cucumbers, very thinly sliced - 3

2. Kosher salt - 1 tablespoon

3. Rice vinegar - ¼ cup

4. Soy sauce - 1 tablespoon

5. White sugar - 2 teaspoons

6. Sesame oil - 1 teaspoon

7. Toasted sesame seeds - 1 tablespoon

8. Soy sauce - 3 tablespoons

9. Mirin - 2 tablespoons

10. Sake - 2 tablespoons

11. White sugar - 2 tablespoons

12. Vegetable oil - 1 tablespoon

13. Bone-in, skin-on chicken thighs - 6

14. Corn tortillas - 6 (6 inch)

15. Sour cream - 1 (8 ounce) container

16. Sriracha sauce - 3 tablespoons

17. Scallions, sliced into thin strips - 3

18. Black sesame seeds (Optional) - 1 tablespoon

How to cook deliciously - Chicken Teriyaki Tacos

1. Stage

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.

2. Stage

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.

3. Stage

Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Mix sour cream and sriracha sauce together in a small bowl.

8. Stage

Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.