Mary Payne
@ma_pa
Korean Chicken Thigh Bulgogi Tacos
These Korean Chicken Thigh Bulgogi Tacos are a delicious fusion of flavors, featuring tender marinated chicken thighs, fresh vegetables, and a creamy sriracha sauce, all wrapped in soft flour tortillas. Perfect for a quick weeknight dinner or a fun taco night!
Details
- Cuisine:korean
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:14
- Views:8
Recipe Information
- Prep time25 min.
- Cook time10 min.
- Total time35 min.
- Servings8
Ingredients
- 1/4 cup
- 1 teaspoon
- to taste
- to taste
- 2, halved and thinly sliced
- 1 tablespoon
- 1 (8 ounce) package
- 4, sliced, whites and greens separated
- 1 1/2 pounds, cut into 1-inch cubes
- 1 cup
- 1/3 cup
- 1 tablespoon
- 1/2 tablespoon, or to taste
- 8 (6 inch), or more as needed
Cooking Instructions
Follow our step-by-step guide on how to make Korean Chicken Thigh Bulgogi Tacos.
Step 1
In a bowl, combine 3 tablespoons of white wine vinegar, sugar, salt, and pepper. Stir in the sliced cucumbers and set aside to marinate.
Step 2
Heat olive oil in a skillet over medium heat. Add the shredded red cabbage and the white parts of the scallions. Cook, stirring occasionally, until the cabbage is softened, about 3 to 4 minutes. Transfer the mixture to a bowl, season with salt and pepper, and toss with the remaining vinegar.
Step 3
Season the chicken thighs with salt and pepper. In the same skillet, cook the chicken until the juices run clear, about 4 to 7 minutes. Stir in the Korean bulgogi sauce and cook for an additional 2 minutes, allowing the sauce to reduce slightly.
Step 4
In a small bowl, mix together the sour cream, water, and sriracha sauce until smooth.
Step 5
To assemble the tacos, spread a layer of the sour cream mixture over each tortilla. Top with the bulgogi chicken, marinated cucumbers, cabbage, and the green parts of the scallions. Serve immediately.