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Miso-Ginger Glazed Pan-Sautéed Chicken

Elevate your weeknight dinner with this Michelin-inspired Japanese dish. Tender chicken thighs are pan-sautéed until the skin is shatteringly crisp, then coated in a luxurious red miso and ginger reduction. Balanced with charred shishito peppers, this dish offers a perfect harmony of sweet, salty, and umami flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Main Course, Plat principal
Cuisine: Asian, Japanese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Initial Seasoning
  • 600 g chicken thighs boneless, skin-on preferred
  • 1 tsp sea salt to taste
  • 1 tbsp neutral oil such as grapeseed or canola
Miso Glaze
  • 2 tbsp red miso paste aka miso
  • 2 tbsp mirin Japanese sweet rice wine
  • 1 tbsp sake dry cooking sake
  • 1 tbsp honey or agave syrup
  • 1 tsp fresh ginger finely grated
Vegetables & Garnish
  • 12 pieces shishito peppers whole
  • 2 stalks green onions thinly sliced on the bias
  • 1 tsp toasted white sesame seeds for garnish

Equipment

  • 1 Cast-iron skillet 12-inch for best heat retention
  • 1 Silicon spatula
  • 1 Small whisk
  • 1 Microplane for grating ginger

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels to ensure a crispy sear. Season lightly with sea salt on both sides.
  2. In a small bowl, whisk together the red miso, mirin, sake, honey, and grated ginger until smooth. Set the glaze aside.
Sautéing the Chicken
  1. Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat with the neutral oil.
  2. Place the chicken thighs skin-side down in the hot pan. Press down slightly with a spatula to ensure even contact. Cook for 6-8 minutes until the skin is deeply golden and crispy.
  3. Flip the chicken and cook for another 4-5 minutes until the meat is cooked through (internal temperature of 74°C/165°F).
Glazing and Finishing
  1. Push the chicken to one side of the pan and add the shishito peppers. Sauté the peppers for 2-3 minutes until they begin to blister and char.
  2. Reduce the heat to low. Pour the miso glaze over the chicken. Toss the chicken and peppers gently in the glaze for 1 minute until the sauce thickens and coats everything in a glossy sheen. Avoid burning the miso.
  3. Remove from heat immediately. Garnish with sliced green onions and toasted sesame seeds. Serve hot, preferably with steamed jasmine or koshihikari rice.

Notes

For an extra kick, add a pinch of Shichimi Togarashi (Japanese seven-spice) at the very end.