Chicken Teriyaki Tacos with Cucumber Salad
Author: 
Recipe Type: Main
Cuisine: Japanese-Inspired, Asian Fusion
Serves: about 4 people
 
A cool, crunchy Japanese cucumber salad is the perfect topping to a rich, glazed chicken teriyaki taco.
Ingredients
Japanese Cucumber Salad:*
  • Find the link to the recipe above.
Teriyaki Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 2 tablespoon sugar
Chicken:
  • 6 chicken thighs, bone-in, skin-on
  • 1 tablespoon vegetable oil
Extra Taco Toppings:
  • 4 - 6 corn tortillas
  • 8 ounces sour cream
  • 3 tablespoons Sriracha
  • 3 scallions, thinly sliced into strips
  • 1 tablespoon black sesame seeds, optional - but it sure looks pretty
Instructions
  1. Vertically score the sides of the cucumber with a fork (you don't have to do this, but this is how my grandma prepared them). Then very thinly slice and transfer the slices to a colander in the sink. Sprinkle with salt, tossing the cucumber slices to coat (this will draw out the moisture). Allow to sit for 20 minutes.
  2. Rinse the cucumbers well under cold water, making sure to remove all of the excess salt. Allow to drain in the colander while you work on the vinegar mixture.
  3. In a medium bowl, add the rice vinegar, soy sauce, sugar, and sesame oil. Stir well to combine.
  4. Add the cucumber slices to the vinegar mixture and sprinkle with the toasted sesame seeds. Gently toss and keep refrigerated until ready to serve.
  5. Combine all of the ingredients for the teriyaki sauce in a small bowl and set aside.
  6. To make the chicken, pat the thighs dry with a clean paper towel. Prick the skin all over with a fork. Warm the vegetable oil in a large heavy-bottomed skillet over medium-high heat. When the oil is hot, but not smoking, place the chicken skin side down into the pan. Cook until the fat has rendered and the skin is golden-brown, about 12 minutes.
  7. Flip the chicken and cook 7 minutes. Add the teriyaki sauce and bring the temperature down to medium. Cook for 2 minutes, allowing the sauce to thicken and then turn off the heat.
  8. Remove the chicken, cover, and allow to rest for 5 minutes. Slice the chicken into strips (I found that if you cut them skin side down, the skin stays on the chicken better). Pour the teriyaki sauce over the chicken and toss to coat.
  9. In large, dry skillet over medium-high heat, toast the tortillas one at a time until crisp and slightly charred around the edges, about 1 to 2 minutes per side. Wrap in a tea towel to keep warm.
  10. While the tortillas are toasting, combine the sour cream and Sriracha in a small bowl.
  11. To assemble the tacos, layer few slices of teriyaki chicken, drizzle the Sriracha-sour cream on top, add some of the cucumber salad using a slotted spoon, scallions, and sprinkle some black sesame seeds. Serve and enjoy!
Notes
*You can prepare the Japanese Cucumber Salad the night before for faster prep.
**If you can't find Japanese or Persian cucumbers, you can substitute 1 large English cucumber. It will need to be seeded and cut into half-moons.
Recipe by Honest Cooking at https://honestcooking.com/chicken-teriyaki-tacos-with-cucumber-salad/