Gochujang Chicken Tacos

Ingredients

• 12 oz oz boneless skinless chicken thighs
• 3 tbsp tbsp gochujang
• 1 tbsp tbsp soy sauce
• 1 tbsp tbsp honey
• 1 tbsp tbsp sesame oil
• 6 small flour tortillas
• 1/4 cup cup rice vinegar
• 1 tsp tsp sugar
• 1/2 cucumber, thinly sliced
• 2 green onions, sliced(optional)
• 1 tsp tsp toasted sesame seeds(optional)

Instructions

1. 1

   Quick-pickle the cucumber: stir rice vinegar and sugar in a bowl, add cucumber slices, and set aside (5 minutes).

2. 2

   Whisk gochujang, soy sauce, honey, and sesame oil in a small bowl to make the glaze.

3. 3

   Cut chicken into bite-sized pieces, season lightly, and pan-sear in a hot skillet over medium-high heat until golden and cooked through, about 8-10 minutes.

4. 4

   Add the glaze to the skillet and toss for 1-2 minutes until the chicken is glossy and coated.

5. 5

   Warm the tortillas in a dry pan or microwave for 30 seconds.

6. 6

   Assemble tacos with glazed chicken, drained pickled cucumber, green onions, and sesame seeds. Serve immediately.