Miso Chicken Strips

Several crumbed brown pieces of fried food with a bowl of pink sauce on white plate, with a pair of chopsticks.

Everyone will love these tasty Izakaya-style morsels. Flavourful chicken pieces are dipped in a sweet, savoury and umami-rich honey miso sauce, then coated with crispy panko mix. Perfect served with pre-dinner drinks or served with plain steamed rice as main.

Print Pin Rate

Prep Time 10

Cook Time 13

Total Time 23

Course Dinner, Lunch, Snacks

Cuisine Japanese

Servings people

Ingredients

3 Waitoa Free Range chicken thighs
3 tbsp Mama San miso paste
2 tbsp Mama San soy sauce
2 tbsp liquid honey
1 tsp Kuki sesame seed oil
⅔ cup Mama San panko breadcrumbs
⅓ cup FreshLife sesame seeds
Dot’s Cooking spray - canola oil
Creamy Chilli Dip
¼ cup Kewpie mayonnaise
2 tbsp Trident Sweet Chilli Sauce

Instructions

Preheat the oven to 160°C (fan forced) or 180°C (no fan). Line a shallow baking tray with baking paper.
Cut chicken into bite sized strips.
Mix the miso paste, soy sauce, honey and sesame oil together.
Mix panko breadcrumbs with the sesame seeds.
Dip the pieces of chicken into the miso mixture and then into the panko crumb mixture, making sure it is well covered with crumbs. Lay the chicken on the lined baking tray and repeat with the rest of the chicken.
Spray each piece with a little oil and bake for 12 minutes.Turn the pieces of chicken over and bake for another 1 minutes.
Combine the mayonnaise and sweet chilli sauce. Serve with the hot Miso Chicken Strips.