Miso K-chicken Recipe
sticky miso korean fried chicken. sticky rice. beetroot. kimchee. cucumber. shichimi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Korean-style Miso Fried Chicken
Miso Sticky Glaze
Sticky Rice
Pickles & Sides
Garnish & Finishing
Method
Korean-style Miso Fried Chicken
- 1
Season and marinate chicken
Pat chicken pieces dry. In a bowl, toss chicken with 1.5 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tbs rice vinegar. Cover and let rest 15–20 minutes at room temperature (or refrigerate up to 2 hours).
- 2
Make batter
In a large bowl whisk together 1 egg and 3/4 cup cold water until combined. In a separate bowl mix 3/4 cup all-purpose flour, 3/4 cup cornstarch and 1/2 tsp baking powder. Add dry mix to wet and stir until just combined; batter should be slightly thick but still pourable. Keep cold in fridge until ready.
- 3
Fry the chicken (first fry)
Heat neutral oil in a deep heavy pot or fryer to 325°F (160°C). Working in batches to avoid crowding, dredge chicken pieces lightly through the batter, shaking off excess, and fry for 4–5 minutes until pale golden and cooked through but not deeply browned. Remove to a wire rack set over a tray. Let rest 5 minutes.
- 4
Fry the chicken (second fry for crispness)
Increase oil temperature to 375°F (190°C). Fry the par-cooked pieces in batches 1–2 minutes until deep golden and very crisp. Drain on a wire rack while you prepare glaze. (If you don't have a thermometer, oil should shimmer and a small piece of batter browns in ~30–45 seconds.)
Miso Sticky Glaze
- 5
Combine glaze ingredients
In a small bowl whisk together 3 tbs white miso, 1.5 tbs gochujang, 1 tbs light soy, 2 tbs mirin, 3 tbs honey, 1 tbs brown sugar, 1 tsp grated ginger, 1 minced garlic clove and 4 tbs water until smooth.
- 6
Cook and thicken
Heat a small skillet over medium heat and add 1 tsp neutral oil. Pour in the miso-gochujang mixture and bring to a gentle simmer, stirring. Add the cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) and stir until glaze thickens and becomes glossy, about 1 minute. Remove from heat — glaze should be sticky but pourable.
- 7
Toss chicken in glaze
Place hot fried chicken in a large bowl. Pour the warm sticky miso glaze over the chicken and toss gently to coat evenly. Work in one or two batches so glaze covers pieces without making them soggy. Transfer glazed chicken to a platter or serving bowls.
Sticky Rice
- 8
Rinse and soak rice
Rinse 1 cup short-grain sticky rice under cold water until water runs clear (3–4 rinses). Drain and let sit for 10–20 minutes.
- 9
Cook rice
Combine rinsed rice and 1.1 cup water in a small saucepan with a tight-fitting lid. Bring to a gentle boil, then reduce to lowest heat, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.
- 10
Season rice
Fluff rice with a rice paddle or fork and gently fold in 1 tsp rice vinegar and 1/4 tsp salt. Keep warm until serving.
Pickles & Sides
- 11
Quick-pickle cucumbers
Combine 1 tbs rice vinegar, 1 tsp sugar and 1/4 tsp salt in a small bowl and stir until dissolved. Add 1 cup thin cucumber slices, toss, and let sit at least 10 minutes to lightly pickle. Chill if not using immediately.
- 12
Prepare kimchi and beets
Drain 3/4 cup kimchi of excess liquid and coarsely chop if large. If using jarred pickled beetroot, slice or chop to size; if making quick pickled beets from fresh, use your preferred quick-pickle method. Keep both at room temperature briefly before plating so flavors are bright.
Garnish & Assembly
- 13
- 14
Finish and season
Scatter 1 tsp toasted sesame seeds and 2 tbs sliced green onions over the chicken. Sprinkle 3/4 tsp shichimi togarashi evenly over the dish (or to taste) for heat and texture. Serve immediately so chicken remains crisp and sticky.