Sticky Miso Honey Chicken
Preparation time: 40-45 minutes + 1 hour marination | Serves: 4 people
If you don’t like a sticky, salty, sweet, crunchy, juicy chicken recipe, then turn away now - this recipe isn’t for you.
If you DO, then this is your invitation to make said juicy, extra salty, sweet umami filled sticky Miso Honey chicken. A quick marinade, a quick fry and then into the oven to finish up, this recipe is speedy, easy and absolutely delicious.
Ingredients in my Sticky Miso Honey chicken -
The hero of the recipe is the Umami Miso Honey from one of my favourite condiment brands Soka Pantry. Made with Australian honey, miso, garlic and toasted sesame seeds, it’s a wonderful balance of salty and sweet, and the rest of the recipe requires very minimal ingredients to bring it all together. I’ve also included a recipe for Miso Honey in the recipe notes below.
I also used bone-in, skin on chicken thighs so they stay juicy and the skin gets extra crispy and caramelised while grilling in the oven. You can swap to boneless, skinless chicken thighs, but also use this marinade for white fish, chicken breast or drumsticks and even pork ribs.
Along with a hefty drizzle of miso honey, I used soy sauce, a touch of ginger and white pepper to marinate the chicken. It's pan fried skin side down to render the fat, which adds extra flavour to the sticky sauce, and then finished in the oven until cooked through.
How to enjoy my Miso Honey Chicken -
This is more of a dry-ish main but pairs perfectly with sticky rice, egg noodles and a side of steamed greens. My biggest suggestion would be to get into it and get your hands dirty. You could be all dainty and cut it into bits, but where's the fun in that?
Ingredients
1kg chicken thighs (I used bone in, skin on thighs)
1 tbsp sesame oil
1 tbsp soy sauce
Thumb size piece of ginger, grated
½ tsp white pepper
3 tbsps Soka Pantry Miso Honey*, divided
1-2 tsps neutral oil
½ cup water
To serve (optional) -
Steamed bok choy
Toasted sesame seeds
Method -
Marinate the chicken with sesame oil, soy sauce, grated ginger, white pepper and 1 tbsp of miso honey for a minimum of 1 hour.
Preheat the oven to 180ºC.
Heat a large oven-proof frying pan and pour in the neutral oil, when it’s shimmering, fry the chicken skin side down for 4-5 minutes until golden and the starts rendering.
Swirl water through the bowl with the marinade and pour onto the pan with the chicken.
Place into the oven for 20 minutes. Flip chicken halfway and brush with the remaining miso honey.
Place back in the oven and turn on the grill and grill for another 10 minutes until the skin is golden and caramelised and the liquid has reduced and become sticky.
Serve right away with greens and the sauce drizzled on top, sprinkled with sesame seeds.
*This recipe is a paid collaboration with Soka Pantry.
Check out my other Mains -
Swaps, Serves & Storage
Do I have to use bone-in chicken thighs for this recipe?
I use bone-in, skin-on thighs because they stay juicy and the rendered fat adds so much flavour to the sticky sauce. However, you can also use this marinade for other proteins. It works well on white fish, chicken breast, drumsticks and even pork ribs. Keep an eye on the oven time though, as fish and chicken breast cook faster, and ribs will need longer.What can I use instead of Soka Pantry’s Miso Honey?
Mix 2 tbsp. honey with 1/2 tbsp. white miso, a finely grated garlic clove and a pinch of toasted sesame seeds. Stir until smooth and use it exactly as you would the jar. Taste as you go and add a little more honey if you want it sweeter.How long can I store this chicken for?
You can keep leftovers in an airtight container in the fridge for up to 3 days.How do I reheat the Miso Honey chicken?
I’d suggest reheating the chicken in a pan with a splash of water as the sauce will solidify in the fridge. Add more water if required till you get a glaze-like consistency.
