Korean BBQ Chicken Tacos

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)

Ingredients:

  • 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

Directions:

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.

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About Nicole Hangartner

A college grad navigating the real world while trying to remain fashionable and well fed. View all posts by Nicole Hangartner

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