Follow these steps for perfect results
Honey Vinegar Miso Chicken Breasts
cubed
Flour
Panko
Frying oil
Shredded cabbage
shredded
Parsley
chopped
Minced sesame or ra-yu
minced
Egg
beaten
Flour
Cut the honey vinegar miso chicken breasts into 3 cm cubes, reserving the miso for later use as a sauce.
Prepare the breading station: Place flour in one dish, beaten egg in another, and panko in a third.
Coat each chicken cube in flour, then dip it in the beaten egg, and finally coat it thoroughly with panko breadcrumbs.
Heat about 2 cm of frying oil in a frying pan to 170°C (340°F).
Carefully add the breaded chicken cubes to the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Remove the fried chicken cutlets from the pan and place them on a plate lined with paper towels to drain excess oil.
Arrange shredded cabbage and parsley on a serving plate.
Top the cabbage and parsley with the fried chicken cutlets.
Drizzle the reserved miso sauce over the chicken cutlets.
Garnish with chopped sesame seeds or ra-yu, if desired, and serve immediately.
Expert advice for the best results
Ensure the oil is hot enough for optimal crispiness.
Don't overcrowd the pan when frying.
Adjust the amount of miso based on your preference for saltiness.
Experiment with different types of cabbage, such as napa or savoy.
Everything you need to know before you start
15 minutes
Bread the chicken in advance and refrigerate until ready to fry.
Garnish with a sprinkle of sesame seeds and a drizzle of extra miso sauce.
Serve with steamed rice
Serve with a side of pickled vegetables
Complements the savory flavors without overpowering.
Discover the story behind this recipe
Miso is a staple ingredient in Japanese cuisine, often used in soups, sauces, and marinades.
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