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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - mirin (Asian cooking wine)
  • 1/4 cups - rice vinegar, plus 1 tablespoon
  • 1 tablespoons - sugar, plus 1 teaspoon
  • 1 pinchs - salt
  • 1 - cucumber, peeled & thinly sliced
  • 1 1/4 pounds - chicken cutlets, thinly sliced
  • 5 tablespoons - Korean teriyaki stir-fry sauce, such as House of Tsang
  • 1 tablespoons - canola oil
  • 1 - onion, halved & thinly sliced
  • 1 packages - small flour tortillas
  • 1/3 cups - cilantro leaves
  • Directions:

    In a glass or plastic bowl, combine mirin, 1/4 cup of vinegar, 1 tablespoon of sugar and the salt. Whisk until sugar is dissolved. Add cucumber and let stand 15 minutes.
    Heat a grill or grill pan to medium-high. 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.
    Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook 5-7 minutes. Add remaining 2 tablespoons of sauce. Cut chicken into strips and add to skillet.
    To serve, spoon about 1/4 cup of chicken mixture onto tortilla. Add some of the marinated cucumbers and cilantro.

    Brief Description

    Teriyaki seasoned chicken and cucumbers fill flour tortillas.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  BBQ

    Prep Time: 15 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    July 11, 2012

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