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)

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.