How to Make Japanese Miso Chicken (Keichan)

Name: How to Make Japanese Miso Chicken (Keichan)
Total time: 40 min
Ingredients: 300 g Chicken thigh, boneless; 2 tbsp Miso, paste; 2 tbsp Mirin; 2 tbsp Sake; 1 tbsp Soy sauce; 1 tbsp Garlic, grated; 1 tbsp Ginger, grated; 1 tsp Sugar; 1 tsp Sesame oil; ¼ tsp Cayenne pepper; ½ tbsp Vegetable oil; ¼ Cabbage; ½ Carrot; ½ Onion; Salt; Chili pepper; ¼ tsp Chili powder

By Sudachi · 40 min

Ingredients

Chicken thigh · boneless300 g
Miso · paste2 tbsp
Mirin2 tbsp
Sake2 tbsp
Soy sauce1 tbsp
Garlic · grated1 tbsp
Ginger · grated1 tbsp
Sugar1 tsp
Sesame oil1 tsp
Cayenne pepper¼ tsp
Vegetable oil½ tbsp
Cabbage¼
Carrot½
Onion½
Salt
Chili pepper
Chili powder¼ tsp

Instructions

Cut the chicken thigh into bite-sized pieces. In a large bowl, mix the miso, mirin, sake, soy sauce, garlic, ginger, sugar, sesame oil and chili powder until smooth. Add the chicken, coat well, cover and refrigerate for 1 hour.
Heat ½ tbsp cooking oil in a pan over medium heat. Add the cabbage, carrot and onion with a few pinches of salt and stir-fry 2 to 3 minutes until slightly softened.
Add the chicken and marinade, cover, lower the heat to medium-low and steam-fry 3 to 5 minutes until the chicken is cooked through.
Uncover, raise the heat to medium and stir-fry 1 to 2 minutes to reduce the sauce slightly.
Garnish with chili threads and serve with plenty of fluffy rice.

Summarized from Sudachi's video. Watch it for the details.

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