Crispy chicken in a rich teriyaki sauce is piled onto tortillas and topped with a Japanese cucumber salad.
1 person made this
Japanese cucumber salad
3 thin cucumbers, very thinly sliced
1 tablespoon coarse sea salt
4 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 tablespoons sugar
1 tablespoon vegetable oil
6 bone-in, skin-on chicken thighs
225g soured cream
3 tablespoons Sriracha chilli sauce
3 scallions, sliced into thin strips
1 tablespoon black sesame seeds (optional)
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Method Prep:25min › Cook:23min › Extra time:25min › Ready in:1hr13min
Place cucumber slices in a colander in the sink. Sprinkle salt on top and toss to coat. Allow to sit for 20 minutes. Rinse cucumber slices very well with cold water; drain.
Mix rice vinegar, 1 tablespoon soy sauce, 2 teaspoons sugar and sesame oil together in a bowl. Add cucumber slices and sesame seeds. Toss gently and transfer to the fridge.
Whisk 3 tablespoons soy sauce, mirin, sake and 2 tablespoons sugar in a small bowl to make teriyaki sauce.
Heat oil in a large pan over medium-high heat. Prick chicken skin all over with a fork; place skin-side down in the hot oil. Cook until the skin is golden brown, about 12 minutes. Flip and continue cooking until second side is browned, about 7 minutes.
Reduce heat to medium; pour teriyaki sauce over chicken. Cook until sauce thickens, about 2 minutes. Remove from heat. Cover and let rest for 5 minutes. Slice chicken into strips and place in a bowl; add teriyaki sauce from the pan and toss to coat.
Toast tortillas in a large, dry pan over medium-high heat until crisp and slightly blackened around the edges, 1 to 2 minutes per side. Wrap in a clean drying cloth to keep warm.
Mix soured cream and sriracha sauce together in a small bowl.
Divide teriyaki chicken among tortillas. Drizzle sour cream-sriracha mixture over chicken. Top with cucumber salad, scallions, and black sesame seeds.
You can prepare the cucumber salad the night before and store in the fridge.