Korean Chicken Tacos

Ingredients

• 1 1/2 pounds boneless chicken thighslightly pounded
• skin reserved
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 cup soy sauce
• 1 cup mirin
• 1/4 cup toasted sesame oil
• 1 1/2 pounds tomatoes
• diced
• 2 large scallions
• thinly sliced
• 1/4 cup finely diced pickled daikon (see Note) or fresh daikon
• 3/4 cup kimchi
• finely chopped
• Kosher salt
• 2 teaspoons Tabasco
• 1 cup mayonnaise
• 3 cups cooked sushi rice
• 3 sheets of plain nori (see Note)
• cut into quarters with scissors
• 12 mini sheets of seasoned roasted nori (see Note)
• 3 tablespoons teriyaki sauce
• Toasted sesame seeds

Instructions

1. In a bowl, toss the chicken, garlic, ginger, soy sauce, mirin and 2 tablespoons of the sesame oil.
2. Cover and refrigerate overnight.
3. Preheat the oven to 350.
4. In a small saucepan, cover the chicken skin with water and simmer for 15 minutes; drain and pat dry.
5. Arrange the skin on a parchment paperlined baking sheet and roast until golden and crisp, 30 minutes; drain on paper towels.
6. Cut into 1/2-inch pieces.
7. Discard the parchment.
8. Preheat the broiler.
9. Drain the chicken and arrange on the baking sheet.
10. Broil, turning once, until lightly charred, about 6 minutes.
11. Cut the chicken into 1/4-inch pieces.
12. In a bowl, toss the tomatoes, scallions, daikon and 1/4 cup of the kimchi; season with salt.
13. In a small bowl, whisk the Tabasco, mayonnaise and remaining 1/2 cup of kimchi; season with salt.
14. In a medium bowl, toss the rice with the remaining 2 tablespoons of sesame oil.
15. Top each plain nori square with a seasoned nori sheet.
16. Spoon on the rice, flattening slightly, and drizzle with the teriyaki.
17. Top with the kimchi mayonnaise, chicken, sesame seeds, cracklings and kimchi salsa.
18. Serve.