This recipe for chicken teriyaki tacos is like a symphony of flavors: savory and incredibly crispy chicken smothered in a rich teriyaki sauce, topped with a tangy Japanese cucumber salad, scallions, and spicy sriracha sour cream.
Ingredients
Chicken
- 1 tablespoon vegetable oil
- 6 bone-in, skin-on chicken thighs
Teriyaki Sauce
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons white sugar
Toppings
- 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 (Optional)
Japanese Cucumber Salad
- 3 Japanese cucumbers, very thinly sliced
- 1 tablespoon kosher salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons white sugar
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
Directions
Step 1
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.
Step 2
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.
Step 3
Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Mix sour cream and sriracha sauce together in a small bowl.
Step 8
Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.
Cook’s Notes:
You can prepare the Japanese cucumber salad the night before for faster prep.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 422 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat9g | 46% |
Cholesterol88mg | 29% |
Sodium1976mg | 86% |
Total Carbohydrate23g | 9% |
Dietary Fiber3g | 9% |
Total Sugars8g | |
Protein23g | |
Vitamin C3mg | 14% |
Calcium112mg | 9% |
Iron2mg | 13% |
Potassium330mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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