Korean Chicken 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.