Name: Chicken Thigh Bulgogi Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: White wine vinegar - ¼ cup; White sugar, or more to taste - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Persian cucumbers, halved and thinly sliced - 2; Olive oil - 1 tablespoon; Shredded red cabbage - 1 (8 ounce) package; Scallions, sliced, whites and greens separated - 4; Skinless, boneless chicken thighs, cut into 1-inch cubes - 1 ½ pounds; Korean bulgogi sauce - 1 cup; Sour cream - ⅓ cup; Water - 1 tablespoon; Sriracha sauce, or to taste - ½ tablespoon; Flour tortillas, or more as needed - 8 (6 inch)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Thigh Bulgogi Tacos

1. White wine vinegar - ¼ cup

2. White sugar, or more to taste - 1 teaspoon

3. Salt and ground black pepper to taste - 1 teaspoon

4. Persian cucumbers, halved and thinly sliced - 2

5. Olive oil - 1 tablespoon

6. Shredded red cabbage - 1 (8 ounce) package

7. Scallions, sliced, whites and greens separated - 4

8. Skinless, boneless chicken thighs, cut into 1-inch cubes - 1 ½ pounds

9. Korean bulgogi sauce - 1 cup

10. Sour cream - ⅓ cup

11. Water - 1 tablespoon

12. Sriracha sauce, or to taste - ½ tablespoon

13. Flour tortillas, or more as needed - 8 (6 inch)

How to cook deliciously - Chicken Thigh Bulgogi Tacos

1. Stage

Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.

2. Stage

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.

3. Stage

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.

4. Stage

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.