Bulgogi Chicken Thigh Tacos

Name: Bulgogi Chicken Thigh Tacos with Pickled Cucumbers and Sriracha Crema
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 4 unit Scallions; 2 unit Persian Cucumber; 10 teaspoon White Wine Vinegar; 24 ounce Chicken Thighs; 8 ounce Shredded Red Cabbage; 8 ounce Bulgogi Sauce; 4 tablespoon Sour Cream; 2 teaspoon Sriracha; 12 unit Flour Tortillas; 1 teaspoon Sugar; 1 tablespoon Vegetable Oil; Salt; Pepper

with Pickled Cucumbers and Sriracha Crema

Recipe Development TeamPublished on January 29, 2018

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Korean and Mexican flavors may seem like they’re at opposite ends of the culinary spectrum. But when they meet in the middle, the results are absolutely delicious. These mashup tacos feature chicken in bulgogi sauce—a Korean-style marinade of soy sauce and sesame with a little bit of sweetness. When you tuck that into tortillas with cabbage, pickled cucumber, and a spicy crema, it feels like a border-hopping celebration in your mouth.

Tags:

Spicy

Allergens:

Soy

•Wheat

•Sesame

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

4 unit

Scallions

2 unit

Persian Cucumber

10 teaspoon

White Wine Vinegar

24 ounce

Chicken Thighs

8 ounce

Shredded Red Cabbage

8 ounce

Bulgogi Sauce

(Contains: Soy, Wheat, Sesame)

4 tablespoon

Sour Cream

(Contains: Milk)

2 teaspoon

Sriracha

12 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

1 teaspoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3515 kJ

Calories840 kcal

Fat18 g

Saturated Fat12 g

Carbohydrate85 g

Sugar37 g

Dietary Fiber2 g

Protein31 g

Cholesterol145 mg

Sodium860 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

Wash and dry all produce. Trim and thinly slice scallions, separating greens and whites. Halve cucumbers lengthwise, then slice into thin halfmoons and toss with 1 tsp sugar and 2 TBSP + 2 tsp vinegar (we sent more) in a small bowl. Season with salt and pepper and set aside. Pat chicken dry with a paper towel; cut into 1-inch pieces.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes. Remove pan from heat and stir in remaining vinegar. Transfer contents of pan to a medium bowl.

Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and cooked through, 4-6 minutes.

Reduce heat under pan to medium, then pour in bulgogi sauce. Bring to a simmer and let bubble until sauce has reduced slightly, about 2 minutes, while tossing chicken to coat. Stir in cabbage mixture, then remove pan from heat.

In another small bowl, stir together sour cream, 2 tsp water, and sriracha (to taste). (TIP: Add more water as needed to achieve a drizzly consistency.) Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Divide chicken and cabbage mixture between tortillas, then top with cucumbers. Drizzle crema over each taco and sprinkle with scallion greens. TIP: Go easy on the crema for anyone who isn’t a fan of spicy flavors.