Miso Fried Chicken

Ingredients

• 2–4chicken thighs
• 1 tincoconut milk
• 1 tspgarlic powder
• 2 sprigsthyme
• 100 gpanko breadcrumbs
• 2brioche buns
• to tastelettuce
• to tastepickled sushi ginger
• 1egg yolk
• 2 tbspwhite miso
• 1 clovegarlic, crushed
• 2 tbsprice vinegar
• 1 tbspcold water
• 200 mlolive oil
• 1 tbspmaple syrup
• 2 tbsphoisin
• 1 tspoyster sauce
• 1 tbspmirin
• 1/2 tspfive-spice
• 1 clovegarlic, crushed
• 1 tspginger, grated
• 1 tbsphoney
• 1 tbspsoy sauce
• 1 tbspkecap manis

Instructions

1. 1

   Marinate chicken

   Mix the coconut milk with the garlic powder and thyme. Add the chicken and leave it to marinate for 1 hour, or overnight.

2. 2

   Coat in panko

   Spread the panko on a plate or in a shallow bowl. Place the chicken in the breadcrumbs and coat it all over; repeat for each thigh and set aside.

3. 3

   Fry until crisp

   Heat a heavy-duty pan of oil to 170°C. Fry the chicken for 8–10 minutes, until golden and crispy.

4. 4

   Make miso aioli

   Put the egg yolk, white miso, crushed garlic, rice vinegar and cold water in a small food processor. Blitz to combine, then slowly pour in the olive oil while continuing to blend. Store in the fridge.

5. 5

   Mix char siu

   Whisk the maple syrup, hoisin, oyster sauce, mirin, five-spice, crushed garlic, grated ginger, honey, soy sauce and kecap manis together in a bowl. Store in the fridge.

6. 6

   Build the burgers

   Toast the buns and spread a little aioli on each half. Add lettuce, then a chicken thigh, pickled sushi ginger and a drizzle of char siu sauce; finish with the top bun. If using two thighs per burger, add some char siu sauce between them.

What is miso fried chicken?

This is a fusion-style chicken burger rather than a traditional regional dish: crisp fried chicken is paired with miso aioli and a sweet, savoury sauce inspired by char siu flavours. The combination brings salty umami, sweetness and sharp pickled ginger together in a soft brioche bun.

The method works by giving the chicken a coconut milk marinade before coating it in panko. The panko forms a crunchy outside, while the sauces add moisture and layers of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1920 calories, 40g protein, 118g carbs, 145g fat.

The buns, panko and maple syrup supply much of the carbohydrate, while the olive oil, brioche and fried coating contribute substantial fat. Chicken provides most of the protein, with smaller amounts from the egg yolk and sauces. Add a generous serving of greens or salad alongside to round out the plate.

The chicken and coating

Marinade: the coconut milk, garlic powder and thyme flavour the chicken before frying. The recipe allows 1 hour or an overnight rest, so include that time in your plans; the stated 30 minutes does not include marinating.

Panko: coat each thigh thoroughly and let excess crumbs fall away before frying. A fairly even coating helps the chicken crisp consistently.

Frying safely and evenly

Oil temperature: bring the oil to 170°C before adding the chicken. If the pan is too cool, the coating can absorb oil; if it is too hot, it may brown before the chicken cooks through.

Doneness: fry for 8–10 minutes as directed, adjusting for the size and thickness of the thighs. Check the thickest part is cooked through before serving; avoid crowding the pan, which can lower the oil temperature.

Two sauces, two jobs

Miso aioli: add the olive oil gradually while blending the egg yolk, miso, garlic, vinegar and water. This helps the mixture come together smoothly; stop once it is blended and creamy.

Char siu-style sauce: whisk its ingredients until combined, then keep it chilled until assembly. Its sweetness and savoury depth balance the tang of the sushi ginger.

Assembling and serving

Buns: toast the brioche, then spread aioli on both cut sides so the sauce is held against the bread. Add lettuce and the chicken, followed by ginger and a drizzle of char siu sauce.

Sides: serve with a crisp green salad or steamed greens to balance the rich burger. Keep extra sauce at the table for anyone who wants more.

Recipe notes & tips

• Marinate the chicken overnight if you want to prepare ahead.
• Use a thermometer to bring the frying oil to 170°C before cooking.
• Fry in batches if needed so the chicken has room in the pan.
• Add the olive oil to the aioli slowly while the processor is running.
• Keep the sauces chilled until you are ready to assemble the burgers.

Variations

• Add chilli: stir a little chilli paste into the char siu-style sauce for heat.
• Swap the greens: use shredded cabbage instead of lettuce for extra crunch.
• Use boneless thighs: choose evenly sized pieces so they cook at a similar rate.
• Make it tangier: add extra pickled sushi ginger when assembling.
• Serve as a bowl: skip the buns and serve the chicken with greens and both sauces.

Common mistakes to avoid

• Skipping the marinade: allow at least 1 hour, or leave the chicken in it overnight as suggested.
• Uneven coating: turn each thigh through the panko and cover the sides as well as the top.
• Oil too cool: bring it to 170°C before frying so the coating can crisp.
• Crowded pan: fry in batches to help keep the oil temperature steady.
• Overfilling the bun: use a modest drizzle of sauce at first, then offer extra on the side.

How to store

Refrigerate cooked chicken and the sauces separately in covered containers and use within 3 days. Reheat the chicken until piping hot, preferably in an oven or air fryer to help the coating crisp; assemble the buns just before serving.

Frequently asked questions