Miso Chicken 鶏肉の甘辛味噌焼き

Before You Start

• Please note that this recipe requires a marinating time of 24 hours. Allow 30 minutes to make my All-Purpose Miso Sauce, if you haven't already. Gather all the ingredients.

  

To Marinate the Chicken (24 hours before cooking)

• Prick the skin of 5 pieces boneless, skin-on chicken thighs with the tip of a knife. Pat dry and place in a resealable plastic bag. Add 5 Tbsp Homemade All-Purpose Miso Sauce to the bag, remove the air, and seal.

  Nami's Tip: Pricking the skin allows the fat to render more easily during cooking, making the meat more tender and flavorful.

  

• Rub the chicken through the bag to coat evenly. Refrigerate for 24 hours.

  Nami's Tip: Do not marinate longer than 24 hours or the chicken will get too salty. To freeze uncooked after marinating, see To Store below.

  

To Cook the Chicken

• Remove the chicken from the bag and wipe off the miso marinade with your hands. Use a paper towel to remove any remaining marinade and pat dry.

  

• Add 1 Tbsp neutral oil to a cold, large frying pan and swirl to coat. Don’t turn on the heat yet. Place the chicken skin-side down, leaving space between pieces.

  Nami's Tip: Don't overcrowd the pan or the chicken will steam instead of sear.

  

• Set the heat to medium-low. Cook skin-side down, undisturbed, for 7 minutes—pressing down occasionally with a spatula— until the skin is golden brown and the edges are opaque.

  Nami's Tip: Do not cover with a lid. Use a splatter guard if needed.

  

• Flip the chicken and cook for 5 minutes—pressing down occasionally—until browned. Wipe away any rendered fat with a paper towel.

  

• Cook until the internal temperature registers 165ºF (74ºC). Transfer to a cutting board, rest until cool enough to handle, and cut into ½-inch (1.3 cm) strips.

  

To Make the Miso Glaze

• Wipe the pan clean with a paper towel. Add 5 Tbsp Homemade All-Purpose Miso Sauce and 5 Tbsp water. Simmer on low, stirring, until the glaze coats the back of a spoon. Turn off the heat.

  

To Serve

• Serve over steamed rice and drizzle with miso glaze. Top with 1 tsp toasted white sesame seeds and 1 green onion/scallion (chopped). Serve warm.

  

To Store

• Transfer the leftovers to an airtight container and refrigerate for up to 3 days and freeze for up to 1 month.

  To freeze the raw marinated chicken, wipe off the marinade completely and freeze for up to 2–3 weeks.

For the All-Purpose Miso Sauce

• 1 cup red miso
• 1 cup mirin
• ½ cup sake
• 2 Tbsp sugar

Whisk the ingredients in a small saucepan and bring to a boil over medium heat. Reduce to low and simmer for 20–30 minutes until thickened, stirring constantly and scraping the bottom to prevent burning.

Variations

• Try a different miso. White miso (shiro miso) makes a milder marinade, awase miso a more balanced one, or my Ume Miso—made with plums—for something fragrant and bright. See our miso guide to find your favorite.
• Swap the protein. Use fish, pork, or beef, or chicken breast in a pinch—reduce the cooking time and watch closely, since breast meat dries out quickly.
• Make it vegan/vegetarian. Marinate firm tofu or vegetables in the miso sauce for 30 minutes to 1 hour (not 24 hours). Pan-fry until golden, 15–30 minutes depending on thickness.
• Bake instead of pan-frying. Arrange the wiped chicken on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, then broil for 2–3 minutes to crisp the skin.
• Try it in the air fryer. Cook at 380°F (193°C) for about 14 minutes, 7 minutes per side.

Calories: 350kcal, Carbohydrates: 7g, Protein: 20g, Fat: 23g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 598mg, Potassium: 272mg, Fiber: 1g, Sugar: 6g, Vitamin A: 130IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg