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Chicken is marinated in Chef John's magical miso honey sauce and grilled over indirect heat to make this simple yet umami-packed recipe. Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt.

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Ingredients requirements for Honey Vingear Miso Chicken Cutlets:

1. Make ready 1 1/2 - Honey Vinegar Miso Chicken Breasts
2. Make ready 1 - Flour
3. Provide 400 ml of Panko
4. Make ready 1 - Frying oil
5. Get 100 grams - Shredded cabbage
6. Prepare 1 for if you have some Parsley
7. Get 1 of Minced sesame or ra-yu
8. You need - [A]
9. Prepare 2 - Beaten egg
10. Make ready 4 tbsp for Flour

Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Honey Miso Chicken Wings - sweet and savory Japanese-flavored chicken wings with miso and honey. So good you can't stop eating.

Honey Vingear Miso Chicken Cutlets step by step:

1. Cut the Honey Vinegar Miso Chicken Breasts into 3 cm cubes and get rid of the miso (save it for the sauce). Mix together the [A] ingredients.
2. Apply flour, the [A] ingredients, and the panko in that order for the breading.
3. Add 2 cm of oil to a frying pan and heat to 170 ℃. Add Step 2, and fry on high-medium heat for 3-4 minutes.
4. Add some shredded cabbage and parsley to a plate and top with Step 3. Top with the leftover miso from Step 1, and chopped sesame or ra-yu if desired.

One of my favorite ingredients in my Asian pantry is Japanese miso, which is ground soybean paste. We're coating juicy chicken thighs in a sauce of ginger and miso-honey butter­, or softened butter mixed with miso paste, honey and rice vinegar. Spooned over the seared chicken, it adds rich, savory flavor. On the side, an array of roasted seasonal vegetables—sweet potatoes and bok choy tossed. Instead, I decided to make these Honey Mustard Chicken Cutlets with Arugula Salad.

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