This chicken is irresistibly juicy and tender, thanks to a glorious combination of miso, Japanese mayonnaise, and sugar. A subtle kick from doubanjiang (chili bean paste) brings everything together in a bold, sweet-and-savory glaze that makes it hard to stop eating.
It’s a simple pan-fry recipe with no oil required, and perfect for meal prep—this dish freezes well both before and after cooking. Whether using chicken thighs or breasts, the result is always incredibly flavorful and tender. Great for dinner or bento boxes!
10 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 12 oz large boneless chicken thigh or breast , cut into small bite-sized pieces
- A1 tbsp. miso paste (preferably awase miso)
- A1 tbsp. sugar
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. Japanese mayonnaise
- A1 tsp. soy sauce
- A1/2 tsp. doubanjiang (chili bean paste)
- A1 tsp. grated garlic (or garlic paste)
- A1 tsp. grated ginger (or ginger paste)
INSTRUCTIONS
- 1
Cut the chicken into small pieces. If using breast meat, prick the skin side with a fork, slice in half lengthwise, then cut into 3/4-inch (2 cm) diagonal slices. (Skin can be removed if preferred.)
Combine all the marinade ingredients A (miso, sugar, sake, Japanese mayonnaise, soy sauce doubanjiang, garlic, and ginger) in a bowl with the chicken and massage it well. Let sit for about 10 minutes.
- 2
Place the chicken skin-side down in a cold skillet. Turn the heat to medium and cook for about 4 minutes, then flip and cook for another 2 minutes.
- 3
Because the miso-sugar mixture can burn easily, watch closely while cooking. Using a nonstick foil or parchment sheet in the skillet is recommended to prevent sticking. You can also cook the chicken in a toaster oven or conventional oven if desired.
RecipeID
136
Tips & Notes
Chicken: Can substitute with chicken tenders or thinly-sliced pork.
Japanese Mayonnaise: Replace with 1 tsp. each of vinegar and sesame oil.
Doubanjiang: Can be omitted or substituted with a mix of 3/4 tsp. miso, a splash of soy sauce, and a pinch of red pepper flakes.
Garlic and Ginger: Optional, but recommended for depth.
Cooking alternatives:
Toaster oven: Bake skin-side up on foil at 450°F (230°C) for 12–15 minutes (10–13 min for breast meat).
Conventional oven: Bake on a parchment-lined tray at 430°F (220°C) for about 12 minutes (preheated).
Storage:
Refrigerate (after cooking): 3–4 days
Freeze (after or before cooking): Up to 1 month
For make-ahead: Marinate and freeze raw, then defrost and cook as needed
MY RATING
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."