This recipe was not only delicious, but it spurred a fun trip to Woodman’s with my co-worker Jen. I was on a mission to find Mirin – Asian cooking wine. We entered the Oriental food isle and we were AMAZED at the amount of items. It took us about 5 minutes of looking right at the bottle labels MIRIN – Rice cooking wine until we actually saw that we had found what I needed. Too bad every shopping trip wasn’t this much fun!
I found the recipe in Family Circle. My mom subscribes to that magazine and Woman’s Day. Both usually have some great recipes in them.
Korean BBQ Chicken Tacos (from Family Circle)
- 1/4 cup mirin (Asian cooking wine)
- 1/4 cup plus 1 tablespoon rice vinegar
- 1 tablespoon plus 1 teaspoon sugar
- Pinch of salt
- 1 cucumber, peeled and thinly sliced
- 1 1/4 pounds thinly sliced chicken cutlets – I bought thin chicken filets (I think they are basically the same thing)
- 5 tablespoons Korean teriyaki stir-fry sauce (such as House of Tsang)
- 1 tablespoon canola oil
- 1 onion, halved and thinly sliced
- 1 package small flour tortillas (8 per package)
- 1/3 cup cilantro leaves
1. In a glass or plastic bowl, combine mirin, 1/4 cup of the vinegar, 1 tablespoon of the sugar and the salt. Whisk until sugar is dissolved. Add cucumber and let stand 15 minutes.
2. Heat a grill or grill pan to medium-high. (I used Bob’s George Foreman and it worked wonderfully!) Lightly coat grill rack with oil. Place chicken on a sheet of wax paper or plastic wrap. Brush both sides with 3 tablespoons of the sauce. Grill until cooked through, 2 to 3 minutes per side. Transfer to a cutting board.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 to 7 minutes. Add remaining 2 tablespoons sauce. Cut chicken into strips and add to skillet.
4. To serve, spoon about 1/4 cup of the chicken mixture onto a tortilla. Add some of the marinated cucumbers and cilantro.