Mini tacos with chicken teriyaki
4 servings
60 minutes
Mini tacos with teriyaki chicken are an amazing blend of Japanese tradition and Mexican culinary passion. Teriyaki, known for its rich sweet-salty flavor, makes the chicken tender and juicy, while the small crispy taco shells provide a pleasant textural contrast. This exquisite treat is perfect for festive appetizers, light dinners, or simply enjoying a gastronomic experiment. A side of rice sprinkled with aromatic sesame and refreshing leeks completes the composition, adding depth of flavor. Each bite is filled with a balance of sweetness, spiciness, and a hint of nuttiness. Mini tacos with teriyaki chicken will not only pleasantly surprise guests but also become a favorite recipe for those who appreciate vibrant culinary experiences.
1
Mix water and teriyaki marinade. Add chicken, cover the plate with plastic wrap, and place it in the refrigerator for half an hour.
- Chicken breast: 1 piece
- Teriyaki sauce: 125 g
- Water: 125 ml
2
Dip the chicken in paper towels. Fry for 1 minute on each side over medium heat.
- Chicken breast: 1 piece
3
Reduce the heat to 3 and pour in the marinade. Cook the sauce until thickened. This usually takes 20 minutes. You can add about a teaspoon of flour. Add sesame.
- Teriyaki sauce: 125 g
- Sesame seeds: to taste
4
Bake circles from the flatbread and place them in a muffin tin as shown in the video. Bake for 5 minutes at 180°C and then let them cool completely in the mold.
- Taco shells / tortillas: 4 pieces
5
Chop a little leek for decoration.
- Leek: 1 head
6
Put 2 tsp of rice and pack it well. Add 1 tsp of chicken and top with sesame and green onion.
- Rice: to taste
- Chicken breast: 1 piece
- Sesame seeds: to taste
- Leek: 1 head