Teriyaki Chicken Tacos with Cucumber Salad

Follow our step-by-step guide on how to make Teriyaki Chicken Tacos with Cucumber Salad.

1. Step 1

   Place the cucumber slices in a colander and sprinkle with kosher salt. Toss to coat and let them sit for 20 minutes to draw out excess moisture. Rinse the cucumber slices thoroughly with cold water and drain well.

2. Step 2

   In a bowl, mix together the rice vinegar, soy sauce, white sugar, and sesame oil. Add the drained cucumber slices and toasted sesame seeds, tossing gently to combine. Transfer the mixture to the refrigerator to chill.

3. Step 3

   In a small bowl, whisk together the soy sauce, mirin, sake, and sugar to create the teriyaki sauce.

4. Step 4

   Heat oil in a large skillet over medium-high heat. Prick the chicken skin all over with a fork and place it skin-side down in the hot oil. Cook for about 12 minutes until the skin is golden brown, then flip and cook for an additional 7 minutes until browned on the other side.

5. Step 5

   Reduce the heat to medium and pour the teriyaki sauce over the chicken. Cook for about 2 minutes until the sauce thickens. Remove from heat, cover, and let the chicken rest for 5 minutes. Slice the chicken into strips and toss with the teriyaki sauce from the skillet.

6. Step 6

   In a separate skillet, toast the corn tortillas over medium-high heat for 1-2 minutes on each side until crisp and slightly charred. Keep them warm by wrapping them in a dish towel.

7. Step 7

   In a small bowl, mix the sour cream and sriracha sauce together until well combined.

8. Step 8

   To assemble the tacos, divide the teriyaki chicken among the warm tortillas. Drizzle the sour cream-sriracha mixture over the chicken, then top with the chilled cucumber salad, sliced scallions, and a sprinkle of black sesame seeds.