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Miso Chicken 🍗❤️ This recipe has been my hyper fixation meal for the past month… As I have said before, I don’t love chicken but I do love Nobu’s miso marinade and I wanted to combine the two and the results were EPIC!
If you loved this recipe, check out my Spicy Shrimp Jicama Wraps!
Why You’ll Love Miso Chicken
These Miso Chicken lettuce wraps are so fresh, and full of flavor! The sauce that is sweet and spicy goes along so well with the chicken. The marinade is very easy to make and this recipe is in general. I know the marinade can take a bit but if you don’t want to do the full 24 hours, you can do a minimum of 12 hours.
How To Prepare Miso Chicken
🔥 First, boil the mirin and sake for 3 minutes.
🌟 Secondly, add in sugar and miso. Cook a couple minutes without boiling. Let it cool.
🍗 Pour it all over the chicken, cover it VERY tightly and marinate for 12-24 hours MAX in fridge.
🍚 Cook your rice in a rice cooker. Then, season with vinegar and sugar.
❤️ Then, mix everything for the sauce.
🌸 Broil it (I did 11 minutes) but every oven is different so keep an eye out so they don’t burn.
🥘 I like searing the bottom of the chicken in a preheated pan for just 1-2 minutes so it is also golden.
🔪 Then, let the chicken rest for 5 minutes and slice.
🥬 Lastly, assemble the wraps and enjoy!
Substitutions and Variations
- You can use any protein of choice, such as beef or shrimp.
- You don’t have to marinate the chicken for the full 24 hours if you don’t want to, but do a minimum of 12 hours at least.
- You can use regular short grain rice instead of Calrose or sushi rice.
- You can use any nuts of your choice instead of cashews, or you can leave those without.
Chef Nadia’s Tip
Sear the bottom of the chicken after broiling so it gets even more golden.
Similar Recipes
Common Questions
I use Eden Mirin.
I use Nakano Rice Vinegar.
No, if you don’t want to do the full 24 hours, you can do a minimum of 12 hours.
I use Calrose Rice by Botan.
Yes of course! You can use any rice of your choice instead of sushi rice.
Miso Chicken
Ingredients
- 1/4 cup mirin
- 1/4 cup sake
- 1/3 cup white miso paste
- 1/3 cup cane sugar
- 6-8 chicken thighs
Rice
- 1 cup calrose rice, washed
- 1 cup water
- Pinch of salt
- Kombu strip
- 2 tbsp rice vinegar
- 1/2 tbsp sugar
Sauce
- 3-4 tbsp soy sauce , or tamari
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 2 tsp agave syrup
- 1/2 orange, large
- 1.5 tsp sesame oil
- 1 tbsp salsa macha , or chili crisp
- 1 fresno chile
- 2 scallions, white part
Wraps
- Butter leaves
- Green part of the 2 scallions
- Toasted sesame seeds
- Cashews, chopped
Instructions
- First, boil the mirin and sake for 3 minutes.
- Secondly, add in sugar and miso. Cook a couple minutes without boiling. Let it cool.
- Pour it all over the chicken, cover it VERY tightly and marinate for 12-24 hours MAX in fridge.
- Cook your rice in a rice cooker. Then, season with vinegar and sugar.
- Then, mix everything for the sauce.
- Broil it (I did 11 minutes) but every oven is different so keep an eye out so they don’t burn.
- I like searing the bottom of the chicken in a preheated pan for just 1-2 minutes so it is also golden.
- Then, let the chicken rest for 5 minutes and slice.
- Lastly, assemble the wraps and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great!
Can you grill the chicken?
Hey Chrissy, Sure you can. That will taste great also!