Best Chicken Thigh Bulgogi Tacos Recipes

CHICKEN THIGH BULGOGI TACOS

Chicken Thigh Bulgogi Tacos image

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

Provided by Issaarnold

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 8

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 403 mg, Sugar 2.4 g

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

Ingredients

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

Steps:

Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.