Bulgogi Chicken Tacos with Pickled Cucumber and Sriracha Crema

Korean and Mexican cuisines come together in these vibrant tacos. Tender chicken thighs are cooked in a sweet and savory bulgogi sauce, then tucked into warm tortillas with tangy pickled cucumber, crunchy cabbage and a spicy sriracha crema. It’s a quick, weeknight-friendly meal that’s bursting with flavor.

This recipe takes just 20 minutes from start to finish, making it perfect for busy evenings. The pickled cucumber adds a refreshing crunch that balances the rich bulgogi sauce, while the crema brings a creamy heat. Serve these tacos with extra sriracha on the side for those who like it hot!

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, keeping greens and whites separate. Cut cucumber in half lengthwise, then slice into thin half-moons. Toss cucumber with 4 teaspoons white wine vinegar and ½ teaspoon sugar in a small bowl. Season with salt and pepper and set aside. Pat chicken dry with a paper towel, then cut into 1-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and shredded red cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes. Remove pan from heat and stir in remaining 1 teaspoon white wine vinegar. Transfer cabbage mixture to a medium bowl.
3. Heat a large drizzle of oil in the same pan over medium-high heat. Season chicken pieces with salt and pepper, then add to pan. Cook, tossing occasionally, until browned and cooked through, 4-6 minutes.
4. 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, tossing chicken to coat. Stir in the cooked cabbage mixture, then remove pan from heat.
5. In another small bowl, stir together sour cream, 1 teaspoon water and sriracha (adjust to taste). Add more water if needed to reach a drizzly consistency. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Divide chicken and cabbage mixture among tortillas. Top with pickled cucumber. Drizzle sriracha crema over each taco and sprinkle with scallion greens.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute boneless skinless chicken breasts. Adjust cooking time as needed to avoid drying out the meat.

How do I store leftovers?

Store leftover chicken and cabbage mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a pan and assemble tacos fresh.

Is there a substitute for bulgogi sauce?

You can make a quick bulgogi sauce by mixing soy sauce, sesame oil, brown sugar, garlic and ginger. Use about 4 ounces as a substitute.