When you need a little break from the great Chicken Teriyaki, try this Miso Chicken. Marinated in a sweet and exquisite umami-pressed miso sauce, this Miso Chicken yields a lot of flavors. The best part? It's so natural to pull together and goes well with steamed rice. Since it's best when you prep ahead, this delectable chicken dish may turn into an ordinary on your midweek meals.
This recipe utilizes my preferred All-Purpose Miso Sauce recipe. An adaptable sauce that sets aside only a short effort to make and can be put away in the refrigerator for as long as 2 months. From marinade to pan fried food to dressing, you'll be shocked how this mystery sauce can change how the sustenance tastes.
There is also an assortment of miso, each with an alternate flavor you can use for different purposes. When you make All-Purpose Miso Sauce, you can pick any kind of miso you like. Every miso has its own one of a kind flavors that you can test and appreciate.
The cooking part is genuinely straight-forward and the key is to leave the chicken undisturbed when you sear it in a hot dish.
Serve this Miso Chicken with a side vegetable or over steamed rice, and miso soup, you'll be remunerated with a healthy supper that prevails upon a takeout whenever. Goodness, and the remains are flawless to pack up for your bento lunch as well.
Also try our recipe Honey Mustard Chicken with Turmeric
Marinated in a custom made generally useful miso sauce and sautéed till firm, this Miso Chicken is soggy, tasty, and heavenly. Serve over steamed rice and sprinkle additional miso sauce on top!
INGREDIENTS
- 5 boneless skin-on chicken thighs
- 5 Tbsp all-purpose miso sauce (1 Tbsp for each chicken thigh)
- 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for cooking)
- 1 Tbsp all-purpose miso sauce (Homemade - See Notes for the recipe)
- 1 Tbsp water
- 1 tsp white sesame seeds (roasted/toasted)
- 1 green onion/scallion (chopped)
INSTRUCTIONS
- Gather all the ingredients.
- Using a tip of the knife, prick the chicken skin so the fat can render more easily. Thoroughly pat the chicken dry and place in the plastic bag.
- Add the All-Purpose Miso Sauce, remove the air, and zip up the plastic bag.
- Rub the chicken well from outside the bag so the miso sauce is distributed evenly. Store in the refrigerator for 24 hours.
- Take out the chicken from the plastic wrap (I’ll be cooking two), removing the miso sauce as much as possible with your hands (and discard this miso sauce). Using a paper towel, remove the miso as much as possible and make sure the chicken is completely dry. Set aside.
- In a large frying pan, add 1 Tbsp oil and distribute evenly. Don’t turn on the heat yet.
- Place the chicken skin-side down. Do not crowd the pan, and make sure there is some space in between so the chicken won’t end up being steamed.
- Turn on the heat to medium-low to medium heat. Slowly cook the skin so the fat will render. DO NOT TOUCH the chicken for the next 7 minutes, except for occasionally pressing down with a spatula. Do not cover with a lid, but you can use a mesh splatter guard to avoid oil splatter.
- Slowly peek to see the skin is nicely browned and the edges of the chicken turns opaque. If so, flip and continue to cook other side, for about 5 minutes. If not, continue to cook undisturbed for a little longer until well-browned. You can wipe off the oil that is render from the skin. Continue to press down occasionally to get the surface nicely seared.
- Once both sides are nicely browned, remove from the pan and place the chicken on the cutting board until slightly cool for you to handle. If you have instant-read thermometer, the safe temperature for chicken 165 ºF (74 ºC).
- To make the Drizzling Sauce, quickly wipe off the oil in the frying pan with a paper towel and add the miso sauce. For 1 chicken thigh, you need 1 Tbsp All-Purpose Miso Sauce and 1 Tbsp water. Bring the sauce to simmer and once thicken, turn off the heat.
- Cut into ½-inch strips (as we eat with chopsticks). Serve on a plate or over the steamed rice (in this recipe) and drizzle the sauce over.
- Sprinkle sesame seeds and chopped green onion. Serve warm.
Read more our recipe : Spinach and Artichoke Melts
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