Easy Miso Chicken Recipe
Easy Miso Chicken Recipe – A Tasty Alternative to Teriyaki
If you’re tired of teriyaki chicken and want to try something new, Miso Chicken is a delicious and simple dish you’ll love! It’s juicy, flavorful, and perfect with rice and soup. This Japanese recipe is easy to make at home and tastes even better than takeout.
What Is Miso Chicken?
Miso Chicken is made by marinating chicken thighs in a special miso sauce that’s sweet, salty, and full of umami (rich savory flavor). After marinating, the chicken is pan-fried until it’s golden and crispy on the outside, and tender on the inside.
Why You’ll Love This Dish
- Easy to make: Simple steps and basic ingredients.
- Perfect for meal prep: Marinate the chicken ahead of time.
- Great with rice and veggies: A complete and filling meal.
- Tastes better than takeout: Homemade and full of flavor.
What You Need
- Chicken thighs (boneless, with skin)
- All-Purpose Miso Sauce (you can make it at home – stores well for 2 months)
- Neutral oil (like vegetable or canola)
- Optional toppings: Toasted sesame seeds and chopped green onions
You can also make a light sauce to pour on top by mixing miso sauce with water.
Tips for Best Results
1. Use Skin-On Chicken Thighs
They’re cheaper, juicier, and more flavorful. Cook them skin-side down first until crispy.
2. Marinate for 24 Hours
Let the chicken soak in the miso sauce overnight. This gives the best flavor. Don’t marinate longer than 24 hours—it might get too salty.
3. Wipe Off Sauce Before Cooking
Miso can burn easily, so pat the chicken dry before frying. Don’t worry—the flavor stays in the meat!
How to Cook Miso Chicken
- Marinate the Chicken:
- Prick the skin with a knife.
- Rub in the miso sauce and refrigerate for 24 hours.
- Cook the Chicken:
- Wipe off the sauce with a paper towel.
- Place the chicken skin-side down in a cold frying pan with oil.
- Turn the heat to medium and cook for 7 minutes without moving it.
- Flip and cook the other side for 5 minutes.
- Make sure the chicken is fully cooked (internal temp: 165°F or 74°C).
- Make the Drizzling Sauce (optional):
- Mix equal parts miso sauce and water.
- Heat in a pan until slightly thickened.
- Serve:
- Slice the chicken.
- Serve over steamed rice.
- Drizzle sauce on top.
- Add sesame seeds and chopped green onion.
Storage Tips
- Leftovers: Keep in the fridge for up to 3 days.
- Freezing: You can freeze uncooked marinated chicken for 2–3 weeks. Just wipe off the sauce before freezing.
Fun Fact
This dish is also called Tori Misoyaki (grilled miso chicken). If you serve it on rice in a bowl, it becomes Tori Misoyakidon—a type of donburi (rice bowl dish).