Tuesday, August 13, 2013

Recipe: Gluten-free Miso-ginger Fried Chicken

Clockwise: fermented Korean radish, miso-ginger chicken, creamy miso potato salad (not shown, miso soup)


My home-made miso is ready! I consider miso to be an essential ingredient in this Brooklyn kitchen. Why should anyone make their own miso? If you read some of the ingredients that go into commercial brands they might include sugar, MSG, soy sauce; true miso is made simply from soy beans, sea salt and an inoculated rice called koji. It takes at least six months to ferment a proper miso, but it’s worth the wait. The flavor is clean with a nutty, savory flavor.

Recently I demonstrated a few recipes for Japanese TV Asahi for their news segment Miso in America. On the menu: miso-ginger panko chicken, creamy miso potato salad and of course miso soup. The crew definitely enjoyed my fried chicken the most, they couldn’t wait to take a break. I made sure to sneak in some kimchee too, a perfect compliment to this Japanese bistro meal. So let’s get cooking! Here’s my recipe for miso fried chicken nuggets made with panko.



Miso-ginger Fried Chicken
Panko is a flaky crumb coat used in many Japanese pan-fried dishes; it gives my chicken an extra-crunchy coat that stays light and crisp long after desert arrives. This dish can be served at room temperature for up to four hours, it’s a great dish for casual parties.
  • 2 large skinless chicken breasts, cubed into 1" nuggets
  • 3 tbsp white miso
  • 1/4 cup ginger, grated
  • 2 cloves garlic, minced
  • 1/2 medium onion, grated
  • 1 egg (optional)
  • 1 1/2 cups gluten-free panko crumbs
  • 1 cup potato starch
  • 1/2 tsp sea salt
  • 2 cups canola oil for pan frying
  • a cast iron skillet
  • 3 containers with lids
In a large bowl, combine miso, ginger, garlic, onion and egg and mix well. Lightly salt the chicken cubes and coat pieces in mix. Cover and allow to macerate in the refrigerator for at least an hour, although resting overnight yields the best flavor. Grated onion is not just a flavor, it tenderizes the chicken keeping it moist and juicy when fried.


In a plastic container, add three tsp of potato starch; add chicken, cover and shake until all pieces are evenly coated. Add potato starch as needed. Let chicken rest on a cutting board for about ten minutes. In a large bowl add panko crumbs. Press chicken firmly into the panko, make sure all pieces are evenly coated. Pre-heat your skillet and get your oil ready.

When frying a lot of chicken, work in small batches and change your oil as needed to prevent burning the crust; check and adjust the heat between batches. Also, never crowd your pan.


In a cast iron skillet add oil to a depth of about and 1 1/2" and heat to 350°F. Here’s an easy way to check proper frying temperature: stick a wooden chopstick into the oil; when bubbles rapidly form, it’s ready. Fry nuggets for about four minute, or until they are a light golden brown. Drain well on paper towels and allow crust to set for ten minutes.

Now here’s the magic part: fry your chicken nuggets again! Twice frying chicken is the key to getting crisp crust. Fry for another six minutes turning pieces until everything is evenly browned. Drain well, sprinkle with toasted sesame seeds and serve hot. There you have it—a well seasoned chicken that's juice, light and crisp. How mouth-watering good was my miso-ginger fried chicken? Even Chela the cat wanted to sit in on this shoot.


2 comments:

  1. No more canola oil..... Canola oil is 'rapeseed' oil and the entire rape seed plant is toxic.. Peanut, coconut, olive, grapeseed oil, No corn and NO canola!

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  2. I make my own miso and adore using it to add wonderful flavor to chicken. My fried rice gets rave reviews and the family can tell if I did not add miso. Anka Sauce is another great kitchen ingredient.

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