Miso Jidori Chicken Thighs are juicy, tender, and dressed in a rich, umami-packed miso sauce. These scrumptious thighs require minimal effort and make a flavorful main course or topping for ramen or a rice bowl.
Cook chicken - In a large skillet over medium heat, add oil. Once the oil is hot, use tongs to place the chicken skin side down. Use the tongs to gently push down on the meat so all of the skin comes into contact with the pan and cooks evenly. Cook undisturbed for 5-7 minutes until the fat renders and the skin turns golden. Then turn the chicken thighs over and cook for an additional 8-10 minutes or until the internal temperature reaches 165°F in the thickest part.
1 tablespoon cooking oil
Simmer in sauce - Reduce the heat to low, then pour the miso sauce in the pan over the chicken, using tongs to lift the chicken and nestle it into the sauce. Be careful to not get too much of the sauce on the skin. Cook for an additional 2 minutes to reduce the sauce, baste the chicken with the sauce, then remove from heat.
Cut chicken and assemble - Place the chicken on a cutting board and slice into strips. Serve the chicken and drizzle with the miso sauce from the pan. Sprinkle the chicken with sesame seeds and scallions.
sesame seeds, scallions
Video
Notes
Storage
Refrigerate jidori chicken in an air-tight container for up to 3 days. After 3 days, you need to freeze the chicken. Frozen cooked chicken will last up to 3 months. In order to reheat the chicken, heat it in the microwave or in the oven to 350°F until warmed. If frozen, let the chicken thaw first before reheating it.
Top Tips
Use tongs or a fish spatula to cook the chicken. A fish spatula is long and slotted, making it easier to pick up the chicken.
Be careful not to simmer the chicken in the sauce on too high heat or it will burn.
Dry off the chicken with paper towels to ensure the chicken will get crispy.