17.5 pounds Chicken thighs, boneless, skinless, large dice
1 cup Kikkoman Sushi Vinegar
2 cups Kikkoman Katsu Sauce
2 cups Kikkoman Thai Style Chili Sauce
2 ounces Garlic, sliced
2.5 pounds Shiitake mushrooms, sliced
¼ cup Vegetable oil
1 cup Cilantro, chopped
1 cup Scallions, thin sliced
150 each Soft corn tortillas, whole grain rich
35 pounds Chicken thighs, boneless, skinless, large dice
2 cups Kikkoman Sushi Vinegar
4 cups Kikkoman Katsu Sauce
4 cups Kikkoman Thai Style Chili Sauce
4 ounces Garlic, sliced
5 pounds Shiitake mushrooms, sliced
½ cup Vegetable oil
2 cups Cilantro, chopped
2 cups Scallions, thin sliced
300 each Soft corn tortillas, whole grain rich
Place diced chicken thighs in a large container. Combine the Kikkoman Sushi Vinegar, Kikkoman Katsu Sauce, Kikkoman Thai Style Chili Sauce and garlic. Pour sauce mixture over chicken pieces, stir, cover and marinate chicken overnight in mixture.
In a large sauté pan heat 1-2 ounces oil and sauté the shiitake mushrooms until dry and slightly crispy, remove from pan and reserve. Remove chicken from marinade and drain all excess marinade. In the same pan heat the remaining oil and sauté chicken until the internal temperature reaches 165°F. Combine the cooked chicken and shiitake mushrooms.
Just before service sprinkle the chicken and mushrooms with cilantro and scallions. Warm tortillas until softened. Serve 1 ounce of chicken in each corn tortilla.