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Cooking 101
To say we’re obsessed with crispy things is an understatement. This easy chicken recipe is perfect for those nights when you’re craving a crispy, saucy take-out dish but are really trying to cook at home. It’s faster than any restaurant, and gluten-free to boot!
A mixture of cornstarch and plain rice flour makes a super crispy (and naturally gluten-free!) coating. Rather than the traditional egg technique for breading, we use our gingery miso sauce here, both to add flavor and work as a binder for the coating.
1-pound boneless skinless chicken breasts cut into 1-inch pieces
1/2 cup rice flour
1 tbsp cornstarch
neutral oil for frying
2 tablespoons sesame seeds
Marinate chicken pieces with ½ pouch of Gingery Miso sauce for about 30 minutes
When you’re ready to cook, in a deep wok or Dutch oven, heat at least 3 inches of oil on medium until you see it shimmering
Meanwhile, combine the rice flour and cornstarch in a shallow bowl
Dredge the chicken into the flour mixture then carefully add to oil
Cook for about 5 minutes or until crispy and golden brown. Drain the chicken on paper towels
Discard the hot oil and reheat the wok. Bring the rest of the pouch of sauce to a simmer over medium heat. Add the crispy chicken and toss to coat with the sauce
Sprinkle with sesame seeds, then serve
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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