Chicken Thigh Bulgogi Tacos recipe

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Ingredients

¼ cup white wine vinegar
1 teaspoon white sugar, or more to taste
salt and ground black pepper to taste
2 Persian cucumbers, halved and thinly sliced
1 tablespoon olive oil
1 (8 ounce) package shredded red cabbage
4 scallions, sliced, whites and greens separated
1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch cubes
1 cup Korean bulgogi sauce
⅓ cup sour cream
1 tablespoon water
½ tablespoon sriracha sauce, or to taste
8 (6 inch) flour tortillas, or more as needed

Nutrition Info

270 calories
carbohydrate: 22.3 g
cholesterol: 55.5 mg
fat: 11.9 g
fiber: 2 g
protein: 18.2 g
saturatedFat: 3.6 g
servingSize: -
sodium: 403 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.

  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.

  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.

  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.

Recipe Yield

8 tacos

Recipe Note

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

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