Grilled Scallion Pancake Tacos with Ginger Soy Grilled Chicken

Yakitori is delicious. Scallion pancakes are delicious. So why not combine the two? Take tender and juicy marinated chicken and wrap them in a grilled scallion pancake with a crispy, taco-shell like texture. Sponsored by Kikkoman.


  • 1 pound boneless chicken thighs (skin on)
  • 1/4 cup Kikkoman® Less Sodium Soy Sauce
  • 3 cloves garlic, smashed
  • 2 tablespoons ginger, grated
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 1 cup flour, plus extra for dusting
  • 1/4 teaspoon salt
  • 1/2 cup boiling water
  • 1 bunch scallions, thinly sliced
  • Flaky sea salt
  • Vegetable oil
  • 1 teaspoon Kikkoman® Rice Vinegar
  • 1/4 cup rainbow cherry tomatoes, slivered
  • 2 tablespoons purple onion, finely diced
  • 1 tablespoon mint, thinly sliced
  • 1 tablespoon cilantro, roughly chopped
  • Salt
  • White pepper


  1. Poke the chicken thighs with a fork or knife all over. Transfer to a plastic zip-top bag, and toss with remaining ingredients. Massage the marinade into the chicken, and refrigerate for 1 to 6 hours before grilling.
  2. In a large mixing bowl, stir the salt and flour together with a fork. Carefully stir boiling water into the flour to create a dough. Dust a clean surface and knead 5 to 8 minutes until smooth and elastic, adding more flour if necessary. Allow to rest 30 minutes.
  3. Cut dough into 6 equal pieces. Roll out each piece into a thin 4x10-inch rectangle with the wide side facing you. Brush with oil, and sprinkle with sea salt and scallions, lightly covering the surface of the dough. Roll like a pinwheel from bottom up, then roll right to left like a snail. Tuck the end in, then flatten into a thin circle. Repeat with remaining pieces.
  4. Heat a grill pan to medium heat. Brush each pancake with a thin layer of oil, and grill 2 to 3 minutes on each side until surface is cooked and grill marks appear.
  5. Place the pancake in a taco holder (or place a spoon over a bowl and drape the pancake over the spoon) to create a taco shell shape. Repeat with remaining pancakes. Cover pancakes with a clean kitchen towel to keep warm.
  6. Pat the marinated chicken pieces dry, and grill until slightly charred and cooked through, about 5 minutes per side. Roughly dice the chicken.
  7. In a medium mixing bowl, toss pico de gallo ingredients together and season to taste. Allow to sit for at least 5 minutes.
  8. Assemble the chicken in the tortilla, and top with pico de gallo. Enjoy.