Sticky Miso Chicken with Sesame Nori Salt & Miso Mayonnaise Dressing

By MiNDFOOD

Sticky Miso Chicken with Sesame Nori Salt & Miso Mayonnaise Dressing

Sticky Miso Chicken with Sesame Nori Salt & Miso Mayonnaise Dressing. Put an Asian spin on this weeks chicken dish, you won’t be disappointed. 

 

Serves 4

2 tbsp white miso

2 tbsp honey

1 tbsp mirin

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tbsp soy sauce

1.6 kilo whole chicken, halved

3 baby cos lettuce, leaves separated

1 avocado, peeled, cut into wedges

 

Sesame Nori Salt 

1 sheet nori, roughly torn

1 tbsp toasted white sesame seeds

1 tbsp toasted black sesame seeds (optional)

1 tbsp crispy fried shallots

1 tbsp sea salt flakes

 

Miso Mayonnaise Dressing 

1⁄2 cup whole egg mayonnaise

1 tbsp sesame oil

1 tbsp mirin

2 tbsp rice wine vinegar

1 tbsp finely grated ginger

1 tsp toasted sesame seeds

 

Preheat oven to 200°C. Place the white miso, honey, mirin, sesame oil, vinegar and soy sauce in a small bowl and mix well to combine.

Skewer each chicken half with 2 long metal skewers (the skewers keep the chicken flat while cooking, and help to distribute heat through the meat while it cooks). Rub the marinade over the chicken.

Line a large roasting pan with baking paper and place the chicken on the pan, skin side down. Roast chicken for 15 minutes. Then carefully turn and cook for a further 40 minutes, brushing with pan juices every 15 minutes, or until juices run clear and the chicken is caramelised.

To make the sesame nori salt, place the nori in a small food processor (or spice grinder) and process until very finely chopped. Place the nori, sesame seeds, crispy fried shallots and sea salt in a bowl and mix to combine. Set aside.

To make the dressing, place the mayonnaise, sesame oil, mirin, vinegar, ginger and sesame seeds in a bowl and whisk until smooth.

In a bowl, toss the lettuce, avocado and dressing together. Serve the chicken sprinkled with nori salt, and salad on the side.

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