Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist, flavorful, and delicious. Serve over steamed rice and drizzle extra miso sauce on top!

Can't explain my love for this dish, everytime I eat this, my love increases! And so will yours. 

Marinated in a sweet and savory miso sauce. it’s best when you prep ahead, this delicious chicken dish might become a regular on your midweek dinners. I'm not going to waste your time with all my dramatic feelings for this dish. Just quickly make and have it!


  • ¼ cup rice vinegar

  • 3 tablespoons lower-sodium soy sauce

  • 2 ½ tablespoons honey

  • 1 ½ tablespoons white miso

  • 1 ½ teaspoons chile paste (such as sambal oelek)

  • 2 tablespoons minced fresh garlic

  • 2 tablespoons dark sesame oil, divided

  • 4 (6-ounce) skinless, boneless chicken breast halves

  • 2 tablespoons chopped fresh cilantro 


  • Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.

  • Preheat oven to 400°.

  • Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.