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Chicken Thigh Bulgogi Tacos
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Easy chicken bulgogi tacos with pickled cucumber, cabbage slaw, and spicy sriracha cream. Delicious and simple to make.
Ingredients:
  • 0.25 cup white wine vinegar
  • 1 teaspoon white sugar, or more to taste
  • 2 Persian cucumbers, halved and thinly sliced
  • 1 (8 ounce) package shredded red cabbage
  • 4 scallions, sliced, whites and greens separated
  • 1.5 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
  • 1 cup Korean bulgogi sauce
  • 0.33333334326744 cup sour cream
  • 1 tablespoon water
  • 0.5 tablespoon sriracha sauce, or to taste
  • 8 (6 inch) flour tortillas, or more as needed
Instructions:
  • In a bowl, blend 3 tablespoons of vinegar with sugar, salt, and pepper. Add cucumbers and mix well.
  • Warm oil in a skillet over medium heat. Cook cabbage and white parts of scallions until softened, about 3 to 4 minutes, stirring occasionally. Place in a bowl and mix with salt, pepper, and remaining vinegar.
  • Season the chicken with a pinch of salt and pepper. Sear in the skillet until juices run clear, for about 4 to 7 minutes. Stir in the sauce and continue cooking until it thickens, approximately 2 more minutes.
  • Combine sour cream, water, and sriracha sauce in a bowl. Spread a generous amount of the mixture over each tortilla. Layer with bulgogi chicken, cucumbers, cabbage, and green scallions.

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