Miso Glazed Chicken

Method8 steps · about 25 min

1. 1

   Step 1: Before heating the pan, peel and mince all 4 garlic cloves and finely chop the ginger to measure 2 teaspoons; keep both ready for step 5. Season both boneless, skin-on chicken thighs (2) with salt and black pepper to taste.

   Uses 2 chicken thighs, boneless, skin-on · to taste salt · to taste black pepper · All 4 garlic cloves, minced · All 2 teaspoons ginger, finely chopped

2. 2

   Step 2: Lightly coat both seasoned chicken thighs from step 1 in cornstarch. Shake off the excess; the actual coating amount is unmeasured.

   Uses Both thighs already seasoned in step 1 · cornstarch, for coating

3. 3

   Step 3: Heat the unmeasured neutral pan oil over medium heat. Add both coated thighs from step 2 skin-side down and cook for 7 minutes. Turn and cook the other side for 4 minutes, then move them to a plate for the sauce stages. These times are guides; confirm the final internal temperature after basting in step 7.

   Chicken — first side · 7 minUses neutral oil (as needed) · Both seasoned, coated thighs from step 2

4. 4

   Step 4: In the same pan, melt all 1 tablespoon butter. Add all 1 tablespoon white miso paste and all 2 tablespoons gochujang and stir-fry together for 1 minute.

   Fry miso and gochujang · 1 minUses 1 tbsp butter · 1 tbsp white miso paste · 2 tbsp gochujang

5. 5

   Step 5: Add all the minced garlic and finely chopped ginger prepared in step 1 to the buttery miso-gochujang mixture from step 4. Stir-fry for about 1 minute, until fragrant.

   Fry garlic and ginger · 1 minUses The complete mixture made in step 4 · All 4 minced garlic cloves and 2 teaspoons finely chopped ginger prepared in step 1

6. 6

   Step 6: Add all 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sugar and 1 tablespoon water to the aromatic glaze from step 5. Mix and cook until the sauce thickens, stirring so it does not catch.

   Uses The complete fragrant glaze from step 5 · 1 tbsp soy sauce · 1 tbsp mirin · 1 tbsp sugar · 1 tbsp water

   
7. 7

   Step 7: Return both pan-fried chicken thighs from step 3 to the thickened glaze from step 6. Baste them with the sauce and continue cooking until a thermometer in the thickest part of each thigh reads 74°C / 165°F. Use this endpoint rather than assuming the earlier frying times guarantee doneness.

   Uses Both already seasoned and coated thighs fried in step 3 · All the glaze reduced in step 6

   
8. 8

   Step 8: Wash and finely slice the spring onions. Serve both fully cooked glazed thighs from step 7 over the separate ready-cooked hot rice, and finish with sesame seeds and spring onions. Divide between two servings.

   Uses Both complete glazed thighs from step 7 · as desired cooked rice, hot (for serving) · sesame seeds (for serving) · scallions (for serving)