Asian Chicken Tacos

Asian Chicken Tacos by Chef Michael Reese

Of all the meals I’ve made for friends and family over the years, this is the recipe that has been requested over and over again. Though I have shared it with people over the years, I have never actually written it down.

I usually would respond with a half-assed text or a quick phone call describing how prepare the tacos. When word got out that I would be posting recipes on Lookie Boo, I was inundated with requests for this specific recipe. “Michael, I’ll give you anything you want! My firstborn, money, cars, diamonds, naked pictures, ANYTHING for that taco recipe!” Well Beyonce, your request has finally been fulfilled.

*Special thank you to our Brother-in-Law, Danny Offer for taking these spectacular photos. Follow his other work on Instagram

When I first started making these tacos I made everything from scratch, no shortcuts, no kids, and all the time in the world to do whatever the hell I wanted. As our family has grown and spare time has basically withered away into dust, I’ve had to pare things down to the essentials, such as buying the ten+ ingredient sauce I was just trying to clone anyway. Soy Vay Veri Veri Teriyaki, this sauce is pure liquid glory and super cheap.

Whether you are short on time, don’t wanna buy all the ingredients separately, or maybe don’t really know how to cook at all, buying a quality, prepared item can be your best friend. Plus, once you have tasted the end result all your “not from scratch shame” will go away, so just chill the eff out.

The first step is marinating the boneless, skinless, chicken thighs. Grab your chicken, a ziplock bag, and the Soy Vay. Before you throw the chicken in the bag, make sure to check each piece to make sure the butcher removed all the bones, sometimes you might find little pieces that are not fun to bite down on.

Place the chicken in the bag, dump in the sauce and throw it in the fridge for at least 6 hours. You can use chicken breasts if you really hate yourself, but not only does thigh meat taste a million times better than its dry ass cousin the breast, it costs half the price too. You’re welcome.

About an hour before you are ready to eat it’s time to get the rest of the food ready. Full disclosure, the chicken is best prepared on the BBQ, but seeing as though i do not currently own one I opted to roast it in the oven and it still tastes amazing. Preheat your oven to 425° or light your grill while you start the next few steps.

Next it’s time to make what has come to be known as “Glory Sauce”. In a medium bowl whisk together mayo, Soy Vay, lime juice, Sriracha, and set aside.There will be extra sauce, so drizzle it on the tacos, take shots, rub it all over your body, whatever. Just try not to use it all before its time to eat, everyone loves extra sauce!

Slaw Time! If you really want to plan ahead you can cut it all up in the morning, but if you have decent knife skills it shouldn’t take but 15 minutes to prep. Contrarily, if you are lazy or pressed for time you can just buy a couple bags of precut slaw mix. Grab a large bowl, add in the cabbage, carrots, green onions, cilantro, then dress the slaw with 6-8oz of “Glory” and refrigerate for 30 minutes.

I usually make a giant batch of slaw and only dress about half of it so I can make fresh slaw for left overs. Depending on how thick you sliced the cabbage the slaw will reduce by about half the size, so scale according to your needs. This is where purchasing precut can be a negative, as it is generally cut super thin on a machine and makes for a more drastic reduction in size after dressing, often leading to a soggy and depressing finished product.

Once the slaw is in the fridge, pull the chicken out, place it in a single layer on a sheet pan, and bake for 25-30 minutes or until a thermometer reads 165° in the thickest thigh. As I mentioned earlier you can also grill the chicken, so cook it according to your skills and convenience.

While the chicken is cooking take this time to prep all the toppings of your choosing. My personal favorites are sliced avocado, jalapeños, cilantro, lime wedges, and Tapatio Hot Sauce, but sky’s the limit so do you.

Pull the chicken from the oven and let cool for 5-10 minutes, heating your tortillas while you wait. I usually just warm them in a cast iron pan, but if you are cooking the chicken on the BBQ just quickly heat them directly on the grill. 

Now hurry up and finish, your guests are hungry as hell! Dice the chicken, throw some tongs in the slaw, grab your plate of toppings and let your guests build there own!

Recipe Copyright © Michael Reese 2017. The recipe and pictures may not be copied or reproduced without permission.

Print Recipe
Asian Chicken Tacos
Course Main Dish
Cuisine Asian, Fusion, Mexican, tacos
Prep Time 30-60 Minutes
Cook Time 30 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Slaw
Glory Sauce
Garnish
Course Main Dish
Cuisine Asian, Fusion, Mexican, tacos
Prep Time 30-60 Minutes
Cook Time 30 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Slaw
Glory Sauce
Garnish
Instructions
Make ahead Chicken Prep
  1. Place chicken in a gallon ziplock bag and pour in the sauce. Marinate in the fridge for 6-8 hours.
Creamy Teriyaki Sauce
  1. Whisk together all the ingredients in a bowl.
Slaw
  1. Dump all the slaw ingredients into a bowl, toss it with your desired amount of sauce and hold in the fridge while you cook the chicken
Chicken
  1. Preheat oven to 425°F
  2. Drain and place the marinated chicken on a sheet pan and roast for 25-30 minutes, or until a thermometer reads 165°F
  3. Once cooked let cool for about 5 minutes then chop the chicken into strips
Recipe Notes

Time to eat! Warm your tortillas with your preferred method and place 1-2oz of chicken in each one. Top with Slaw, a drizzle of extra sauce, and whatever toppings your taco loving heart desires!

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