Prep Time::25 mins
Cook Time::23 mins
Additional Time::25 mins
Total Time:: 1 hr 13 mins
Servings::6
Yield::6 servings
Ingredients
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Japanese Cucumber Salad:
3 Japanese cucumbers, very thinly sliced
1 tablespoon kosher salt
ΒΌ cup rice vinegar
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
Teriyaki Sauce:
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons white sugar
Chicken:
1 tablespoon vegetable oil
6 bone-in, skin-on chicken thighs
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)
Directions
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.
Cook's 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.
Editor's Note:
Nutrition data for this recipe includes the full amount of kosher salt. The actual amount of salt consumed will vary.