Chicken Teriyaki Tacos

Name: Chicken Teriyaki Tacos
Total time: 73
Yield: 6
Ingredients: 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; 3 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sake; 2 tablespoons white sugar; 1 tablespoon vegetable oil; 6 bone-in, skin-on chicken thighs; 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)

Recipe by Hapanom from allrecipes.com

Dinner 1 Hr. 13 Mins.

Ingredients

6 servings

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3 Japanese cucumbers, very thinly sliced
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1 tablespoon kosher salt
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¼ cup rice vinegar
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1 tablespoon soy sauce
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2 teaspoons white sugar
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1 teaspoon sesame oil
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1 tablespoon toasted sesame seeds
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3 tablespoons soy sauce
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2 tablespoons mirin

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2 tablespoons sake
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2 tablespoons white sugar
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1 tablespoon vegetable oil
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6 bone-in, skin-on chicken thighs
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6 (6 inch) corn tortillas
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1 (8 ounce) container sour cream
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3 tablespoons sriracha sauce
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3 scallions, sliced into thin strips
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1 tablespoon black sesame seeds (Optional)

Instructions

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.
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.
Whisk 3 tablespoons soy sauce, mirin, sake, and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
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.
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.
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.
Mix sour cream and sriracha sauce together in a small bowl.
Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.