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Chicken Teriyaki Tacos
Chicken Teriyaki Tacos
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Prep Time:
25 minutes
Cook Time:
23 minutes
Total Time:
73 minutes
Crispy teriyaki chicken tacos with Japanese cucumber salad.
Ingredients:
  • 3 Japanese cucumbers, very thinly sliced
  • 1 tablespoon kosher salt
  • 0.25 cup rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons white sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 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
Instructions:
  • Place cucumber slices in a colander over the sink. Sprinkle with salt and mix well to coat. Let sit for 20 minutes. Rinse slices thoroughly with cold water and drain.
  • In a bowl, combine rice vinegar, soy sauce, sugar, and sesame oil. Add cucumber slices and sesame seeds, gently toss, then chill in the refrigerator.
  • Combine 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl and whisk until well blended to create teriyaki sauce.
  • In a large skillet over medium-high heat, sizzle the chicken in hot oil until the skin is golden brown, about 12 minutes per side.
  • Lower the heat to medium, then generously drizzle the chicken with the savory teriyaki sauce. Allow the sauce to thicken for about 2 minutes. Take the skillet off the heat, cover, and let it sit for 5 minutes. Slice the chicken into strips, transfer to a bowl, pour the flavorful teriyaki sauce over the chicken, and mix until fully coated.
  • Crisp up corn tortillas in a large, dry skillet over medium-high heat until slightly blackened around the edges, about 1 to 2 minutes per side. Keep them warm by wrapping in a dish towel.
  • Combine sour cream and sriracha in a small bowl.
  • Arrange teriyaki chicken evenly on tortillas. Pour the sour cream-sriracha mixture over the chicken. Sprinkle with cucumber salad, scallions, and black sesame seeds.

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