Korean Chicken Tacos

Contributed by Dennis Lee

Kerry Black's goal at Outside Lands music festival is for the food and wine to be as big a draw as the music. One of the highlights: these tacos.

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

Notes Pickled daikon and nori are available at Asian markets. Seasoned nori is available at markets like Trader Joe's.