Try Sticky Miso Chicken with Sesame Nori Salt and Miso Mayonnaise Dressing for an Asian twist on your weekly chicken dish.
With its bold flavours and unique blend of ingredients, this recipe is sure to impress.
Sticky Miso Chicken with Sesame Nori Salt and Miso Mayonnaise Dressing Recipe
Serves 4
Ingredients:
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
Method:
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.
