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MisoChicken

For every 1 medium to large chicken thigh (or 2 small chicken thighs, totalling about 70-80g / 2.5-3 oz or so) boneless chicken, use:

  • 1 Tbs. miso (I used a mild white miso, see notes below)
  • 1 Tbs. sake or sweet sherry
  • 1/3 to 1/2 tsp. brown sugar

You can use skinned or unskinned chicken here.

  1. Cut the meat into bite-size pieces.
  2. Mix the marinating ingredients, and spread over the meat (your hands are the best tools for this).
  3. Wrap tightly and let marinate in the refrigerator overnight.
  4. If you donít have time for this, let it marinate at least 10-15 minutes, and massage the meat abit with your hands to help the flavors permeate.
  5. To cook, heat up a non-stick frying pan or a cast iron grill; brush the latter thinly with a little cooking oil to prevent sticking.
  6. Panfry or grill over medium heat for about 4 minutes on each side, until the chicken is cooked through and the miso is darkly caramelized.
Page last modified by brett on January 14, 2012, at 04:26 AM