miso chicken

Marinated in a homemade all-purpose miso sauce and&nbsp;pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!

Miso Chicken

boneless, skin-on chicken thighs

Tbsp all-purpose miso sauce ((1 Tbsp for each chicken thigh))

Tbsp neutral-flavored oil (vegetable, canola, etc) ((for cooking))

Tbsp all-purpose miso sauce

water

tsp toasted white sesame seeds

green onion/scallion ((chopped))

Gather all the ingredients.

Using the tip of the knife, prick the chicken skin so the fat can render more easily. Thoroughly pat the chicken dry and place it 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.&nbsp;Store in the refrigerator for 24 hours.

The 24 hours Before Cooking

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&nbsp;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.&nbsp;

Slowly peek to see the skin is nicely browned and the edges of the chicken turn opaque. If so, flip and continue to cook the 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 rendered 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 an 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.&nbsp;

The Day of Cooking

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.

To Serve

This recipe blends miso paste, soy sauce, honey, and lime juice for a tantalizing taste. Garlic and ginger bring depth, while high-heat cooking results in crispy, juicy chicken.

lbs chicken thighs (or chicken breasts, boneless skinless)

soy sauce

honey

sesame oil

lime juice

miso paste

onions

garlic

ginger

Vegetable oil (for cooking)

In a medium bowl, whisk together soy sauce, honey, sesame oil, miso paste, garlic, ginger, and lime juice. 4 tablespoons lime juice

Add chicken thighs to the marinade and coat well. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.

Preheat a large skillet over medium-high heat. Add enough vegetable oil to coat the bottom of the skillet.

Remove chicken thighs from the marinade and discard the remaining marinade.

Place chicken thighs in the hot skillet and cook for about 6 to 7 minutes per side, or until golden brown and cooked through.

Remove chicken from the skillet and let it rest for a few minutes before slicing.

Garnish with chopped scallions and sesame seeds, and serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679068680/yqwuirhc4esyedabcp1a.mp4

This miso chicken recipe is a delicious and easy way to add some Asian-inspired flavors to your dinner menu.

Lust auf ein schnelles asiatisches Gericht? Probiere unser asiatisches Miso-Chicken.

Asiatischer Genuss – saftiges Miso-Chicken mit Duftreis

200 Gramm Reis

Salz

400 Gramm Hähnchen

Esslöffel Miso-Paste

Esslöffel Sojasauce

Schuss Mirin

Schuss Reisessig

Teelöffel Sesam

0.5 Bund Frühlingslauch

Den Reis nach Packungsanweisung zubereiten. Für das Hähnchen das Fleisch in kleine Stücke schneiden.

Die Miso-Paste mit Sojasauce, Mirin und Reisessig vermischen. Das Hähnchen in etwas Erdnussöl goldbraun anbraten und mit dem Miso-Gemisch ablöschen. Nur einmal kurz aufkochen und mit dem Reis zusammen anrichten.

Frühlingslauch waschen, trocken schütteln und in feine Ringe schneiden. Alles mit Sesam bestreuen und mit dem Frühlingslauch zusammen servieren. Viel Vergnügen.

Sous Vide Miso Chicken is basted in a rich, buttery miso glaze and finished with a sprinkling of cashews for a delicious crunch.

Sous Vide Miso Chicken

chicken breasts

Tablespoons white miso

mirin

brown sugar

butter

cashews (to garnish)

The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl. It is one of the most common and widespread domestic animals, with a population of more than 19 billion as of 2011. Humans keep chickens primarily as a source of food, consuming both their meat and their eggs.

chicken

Chicken Breast

Set the sous vide to 145-degrees.

Add all ingredients except butter to a bag and seal with a vacuum sealer or using the water displacement method.

Cook for 1 hour, up to four hours.

Remove from the water bath.

Heat 1 Tablespoon butter in a skillet over medium-high heat.

Reserve the sauce in the bag, and add the chicken breasts to the skillet. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Set aside.

Pour the sauce into the skillet and cook until slightly thickened, 2-3 minutes. Remove from heat and stir in remaining Tablespoon butter.

Spoon the sauce over the chicken breasts and serve.

Have made this several times and love the recipe.  Even made for a large crowd at the holidays (just had 6 bags in my water).  For my family members who like some kick to theirs, I added red pepper flakes, but stuck to your recipe for the rest of us.  Is a hit with kids and adults.  I also mix breast with thighs as I too am a dark meat lover.  145 degrees is perfect for tender, juicy chicken.

I’m already a pretty good cook and have made some really stellar dinners over the years. I look for easy recipes with different flavors than my family is used to for weekly Sunday family dinner. Lately they are on a Thai/Asian kick. I am also fairly new to sous vide. That said, this was one of the best things that I have ever cooked. Truly amazing. The chicken was so succulent and the sauce is to die for. I made the sauté with sugar snap peas, mushrooms, and watercress (I used pea shoots because I couldn’t find watercress) from your baked version of this, and it was a perfect, fantastic side for the chicken. Amazing, delicious, easy recipe! Thank you so much! I wish I could post a picture because it also looked beautiful!

I love this recipe.  The chicken was cooked at 150 degrees as I had a breast and 3 thighs (have a dark meat lover) for 90 minutes and was awesome.  Perfectly cooked and taste was excellent.  I added a little ginger and garlic but it would have been excellent even without these.

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The most viewed miso chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine