Viral Dish! Chicken Teriyaki Tacos

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Chicken Teriyaki Tacos

"This recipe for bird teriyaki tacos is sort of a symphony of flavors: savory and fantastically crispy chook smothered in a rich teriyaki sauce, topped with a tangy Japanese cucumber salad, scallions, and spicy sriracha sour cream."

Ingredients :

Japanese Cucumber Salad:
three Japanese cucumbers, very thinly sliced
1 tablespoon kosher salt
1/4 cup rice vinegar
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
Teriyaki Sauce:
three tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons white sugar
Chicken:
1 tablespoon vegetable oil
6 bone-in, skin-on chook thighs
Toppings:
6 (6 inch) corn tortillas
1 (8 ounce) container sour cream
three tablespoons sriracha sauce
three scallions, sliced into skinny strips
1 tablespoon black sesame seeds (optionally available)

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H13M

Place cucumber slices in a colander within the sink. Sprinkle salt on top and toss to coat. Allow to take a seat for 20 minutes. Rinse cucumber slices very well with cold water; drain.
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 switch to the refrigerator.
Whisk 3 tablespoons soy sauce, mirin, sake, and a couple of tablespoons sugar in a small bowl to make teriyaki sauce.
Heat oil in a big skillet over medium-excessive heat. Prick chicken pores and skin throughout with a fork; location skin-facet down in the hot oil. Cook till the pores and skin is golden brown, about 12 minutes. Flip and maintain cooking until 2d facet is browned, about 7 mins.
Reduce warmness to medium; pour teriyaki sauce over fowl. Cook until sauce thickens, approximately 2 mins. Remove from warmness. Cover and permit relaxation for 5 minutes. Slice fowl into strips and location in a bowl; upload teriyaki sauce from the skillet and toss to coat.
Toast corn tortillas in a big, dry skillet over medium-high warmness till crisp and slightly blackened round the edges, 1 to 2 minutes in line with aspect. Wrap in a dish towel to hold warm.
Mix sour cream and sriracha sauce collectively in a small bowl.
Divide teriyaki fowl among tortillas. Drizzle bitter cream-sriracha mixture over chook. Top with cucumber salad, scallions, and black sesame seeds.

Notes :

You can prepare the Japanese cucumber salad the night before for faster prep.
If you cannot find Japanese or Persian cucumbers, you can substitute 1 large English cucumber. It will need to be seeded and reduce into half moons.
Nutrition information for this recipe includes the total quantity of kosher salt. The actual amount of salt ate up will range.

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