negi

Tender chicken marinated in negi miso, made with Tokyo Negi roasted in sesame oil, and seasoned with miso, sugar, mirin, sake, and soy sauce.&nbsp;

Negi Miso Chicken

negi (long green onion)

Tbsp sesame oil (roasted) ((for cooking))

½ Tbsp miso ((I use koji miso

Tbsp sugar

mirin

Tbsp sake

½ tsp soy sauce

lb boneless, skinless chicken thighs

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

Gather all the ingredients. Cut the green part of negi (leeks/green onion/a mix) into fine rounds.

In a large frying pan, heat sesame oil on medium-high heat. When it&#039;s hot, add negi and stir fry until wilted.

Lower the heat to medium-low heat and add miso, sugar, mirin, sake, and soy sauce, and keep stirring. It gets burned easily because of miso so keep stirring while you cook. When most of the liquid is evaporated, turn off the heat, and let cool.

To Make Negi Miso

In a bowl or resealable plastic bag, combine the chicken with negi miso sauce. Marinate for at least 2 hours.

In a large frying pan, heat the oil on medium heat. When it&#039;s hot, remove the marinade off from the chicken the best you can (miso burns easily), and add to the pan. Cook the chicken until golden brown, and flip. Cook, covered, until the chicken is cooked through. Transfer the chicken to a plate.

Add the remaining negi miso sauce to the pan. Add ¼ cup (4 Tbsp) water (or you can use sake, too) and bring it to a boil and let it simmer for a few minutes (as the raw chicken was in the sauce). Serve the chicken immediately with the negi miso sauce and enjoy!

To Make Negi Miso Chicken

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

To Store

Love fried chicken? You&#039;re going to absolutely love this Japanese-style Fried Chicken with Scallion Soy Sauce (Yurinchi). It has an insanely crispy thin crust and succulent meat and is served in an awesome tangy sauce. My family can&#039;t get enough of it, and I hope it will be your favorite too.

Fried Chicken with Scallion Soy Sauce (Yurinchi)

red chili pepper

Tbsp roasted sesame oil

Tbsp rice vinegar (unseasoned)

sugar

soy sauce

boneless, skin-on chicken thighs

tsp sake

Tbsp potato starch

neutral-flavored oil (vegetable, rice bran, canola, etc.)

Gather all the ingredients.

Cut and separate the white and green parts of the Tokyo negi and keep the green part for another use. Thinly slice the white part of the negi.

Cut one end of the dried red chili pepper and shake it to discard the seeds inside. Cut into thin rounds. Set aside.

In a small saucepan, heat the sesame oil over medium heat. Once hot, add the white part of the negi and stir-fry for 1-2 minutes.

Add the red chili pepper and stir-fry for 15 seconds.

Add the sake, vinegar, sugar, and soy sauce. Bring the mixture to a simmer for 30 seconds and turn off the heat. Set aside. You will reheat the sauce again right before you serve the fried chicken.

To Make the Scallion Soy Sauce

Put the chicken skin side up in a tray or flat container. Prick the chicken skin using a fork or the tip of a knife. This helps the marinade reach the meat under the skin more easily.

Add the sake and soy sauce to the chicken and coat it well. Set aside.

Add the oil to a medium pot (I used this carbon steel pot) and bring it to 340ºF (170ºC) over medium heat. If you don’t have an instant-read thermometer, you&#39;ll know the oil is the right temperature when you insert a wooden chopstick into the oil and small bubbles appear around it.

While heating the oil, prepare the potato starch in a shallow tray or container and coat the chicken with potato starch, pressing the starch onto the chicken and shaking off any excess. The potato starch will absorb the moisture from the chicken and adhear nicely while waiting for the oil.

When the oil reaches 340ºF (170ºC), gently put one piece of chicken into the oil, skin side down, and cook for 5 minutes, flipping the chicken halfway through. Don&#39;t touch or flip the chicken for the first 30 seconds until the coating has set. Why do we deep-fry only one piece at a time? You don&#39;t want to reduce the oil temperature drastically by adding too much food to the oil at once. Scoop up and discard any fried crumbs in the oil with a fine-mesh skimmer so the oil does not get darker and dirtier with burnt crumbs.

Halfway through, flip the chicken. Keep watching the oil temperature and make sure it doesn’t go higher than 340ºF (170ºC) or else the chicken will brown too quickly while the inside will remain undercooked.

After 5 minutes, transfer the chicken to a wire rack or a plate lined with paper towels and let it sit to remove excess oil. The hot oil on the exterior will slowly continue to cook the meat as it sits. After the fried chicken has rested for 3 minutes, check to make sure the internal temperature of the chicken is at least 165ºF (74ºC) with an instant-read thermometer. Repeat with the second piece of chicken.

To Make the Fried Chicken

Cut the fried chicken into pieces ¾ inch (2 cm) wide and transfer it to a plate. Reheat the Scallion Soy Sauce and drizzle it on top of the chicken. Put the extra sauce in a small bowl and bring it to the table for those who like extra sauce. Enjoy!

To Serve

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Negi Miso Chicken

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Top 2 negi recipes from across the web

The most viewed negi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Negi Miso Chicken

Fried Chicken with Scallion Soy Sau...

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