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.
- Cut the meat into bite-size pieces.
- Mix the marinating ingredients, and spread over the meat (your hands are the best tools for this).
- Wrap tightly and let marinate in the refrigerator overnight.
- If you don’t 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.
- 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.
- 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.
