Crispy Miso and Ginger Fried Chicken with Miso Mayonnaise
Recipe Type: Main Courses
Cuisine: Asian
Serves: 4
If you love miso, then you'll love this recipe because it is so so so tasty.
  • 800 g skinless chicken thigh fillets, cut into 2cm wide strips
  • ½ cup white miso (shiro miso)
  • 1 tbsp finely grated ginger
  • 2 cloves garlic, crushed
  • ¼ cup mirin
  • 2 tbsp rice wine vinegar
  • vegetable oil
  • 110 g self raising flour
  • 110 g corn flour
  • cayenne pepper, to sprinkle
  • baby mint leaves, for garnish
  • pickled ginger (store-bought), to serve
Miso Mayonnaise
  • ½ cup Kewpie japanese mayonnaise
  • 1 tsp English mustard
  • 2 tsp white miso
  • 1 tsp rice wine vinegar
  1. Mix the miso, ginger, garlic, mirin and rice wine vinegar in a large bowl. Combine all ingredients properly. Then add cut chicken, toss to coat and combine well. Wrap and place in the refrigerator for 30 mins. Remove and set aside for another 30 mins to bring it to room temperature.
  2. Now, to deep fry the chicken pieces. Over medium high heat, place a saucepan with sufficient vegetable oil, until temperature reaches 180 celsius (or until little bubbles appear around your chopstick when you dip into the oil).
  3. Combine self raising flour and corn flour together in a mixing bowl. Place the chicken in the flour mixture and coat well. Gently drop them, in batches, for 2-3 mins or until golden and cooked through. Remove and drain on paper towel.
  4. To make the miso mayo, mix everything together in a small bowl. Stir to combine. Taste and adjust.
  5. Transfer the fried chicken to a serving plate. Sprinkle with cayenne pepper, garnish with mint leaves and serve with pickled ginger and miso mayonnaise.
Recipe by Honest Cooking at