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Chicken Thigh Bulgogi Tacos

4

30 min

Chicken Thigh Bulgogi Tacos

Chicken Thigh Bulgogi Tacos Photo 1

Time

30 min

Serving

8 persons

Calories

270

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
These chicken thigh tacos are easy to whip up and full of fresh Asian flavor.

Ingredients

  • white wine vinegar: 0.25 cup
  • white sugar: 1 tsp (to taste)
  • salt and ground black pepper: (to taste)
  • Persian cucumbers, halved and: 2 piece (sliced)
  • olive oil: 1 Tbsp
  • red cabbage: 1 pack (8 ounce pack, shredded)
  • scallions, sliced, whites and greens separated: 4 piece
  • ½ pounds skinless, boneless chicken thighs: 1 piece (cut into 1-inch cubes)
  • Korean bulgogi sauce: 1 cup
  • sour cream: 0.33333 cup
  • water: 1 Tbsp
  • sriracha sauce: 0.5 Tbsp (to taste)
  • flour tortillas: 8 piece (6 inch, or more if needed)

Metric Conversion

Stages of cooking

Chicken Thigh Bulgogi Tacos Photo 21
Chicken Thigh Bulgogi Tacos Photo 32
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Chicken Thigh Bulgogi Tacos Photo 54
  1. Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
    Chicken Thigh Bulgogi Tacos Photo 2
  2. 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.
    Chicken Thigh Bulgogi Tacos Photo 3
  3. 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.
    Chicken Thigh Bulgogi Tacos Photo 4
  4. 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.
    Chicken Thigh Bulgogi Tacos Photo 5

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