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+ servings

Honey Miso Chicken + Sesame Cabbage Salad

Crispy seared chicken tossed in a toasty honey miso sauce and served with a bright sesame cabbage salad. Serve together or make the salad and meat separately!
Course Main Course
Cuisine Asian, Chinese
Servings 2

Ingredients
  

Sesame Cabbage Salad

  • 2 cups cabbage shredded (I used green and red but use whatever you want)
  • 1/2 cup carrots coarsley shredded or cut into matchsticks
  • 1/4 cup scallions sliced
  • Sesame seeds to taste
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tsp sesame oil can sub for another oil of your choice. Second best is peanut oil, but you can use whatever you prefer

Honey Miso Chicken

  • 2 chicken breasts cut into cubes
  • 1/2 cup white rice flour for crispy coating, can sub for 2 tbsp corn starch and 3 large egg whites
  • 1/4 tsp salt
  • Peanut oil for pan (can sub for any cooking oil of your choice. I also recommend grape seed or avocado oil because of the high smoke point.)
  • Sliced scallions for topping (optional)
  • Sesame seeds for topping (optional)

Toasty Honey Miso Sauce

  • 1 tbsp unsalted butter can sub for fat of your choice, however it will affect the flavor
  • 2 1/2 tsp white miso paste can sub for red miso, however it will affect the flavor and make it more full bodied and rich
  • 1 tsp honey can sub agave nectar
  • 1 tsp soy sauce
  • 1/4 cup water
  • 2 tsp rice flour for thickener, can sub for 1 tsp corn starch
  • Salt have on hand incase you want to adjust flavor, however I don't use it!

Instructions
 

Sesame Cabbage Salad

  • In a large salad bowl, toss the shredded cabbage, scallions, shredded carrots and a sprinkle of sesame seeds together.
  • In a separate bowl, whisk together the rice vinegar, sesame oil and soy sauce to create your dressing.
  • Drizzle the dressing onto the salad and toss until fully coated. Toss the salad with half of the dressing at first, and if you want more, add more. Set the salad aside to absorb flavor while you cook your chicken.

Honey Miso Chicken

  • In a bowl, whisk together the miso paste, honey, water and soy sauce. Set aside.
  • In a large bowl, whisk the salt and rice flour together until the salt is fully combined.
  • Add the chicken to the mixture and toss the chicken in the rice flour until each piece is fully coated. They should look like they're coated lightly in snow. If using corn starch, whisk it with egg whites to form a paste, then coat the chicken in the mixture.
  • Over medium high heat, generously season a pan with oil. Make sure the entire surface is coated. Once the oil is shimmering, place each piece of chicken onto the surface and make sure they do not overlap. Let them sear for 2-4 minutes, until the side on the pan turns golden grown, or light golden brown. Flip and let the chicken cook for another 4-5 minutes, until the other side is golden brown. Feel free to also cook the other sides of the chicken to develop color, but it's not necessary as long as your chicken meat is fully cooked through (should be white inside).
  • While the chicken is cooking, put a sauce pan on medium heat to make your sauce. If you're using flour, add the butter and let it melt. Then, add the flour and whisk, to create a roux. Add 1/4th of the miso water mixture and mix until smooth and paste-like. Then, add the rest of the liquid and continue to whisk until fully incorporated. There should be no clumps! It will also begin to thicken. If you're using corn starch, add the corn starch directly to your miso water mixture and mix until fully combined. By adding the starch to the liquid, you're making a slurry (which is basically a fancy word for corn starch water, but feel free to google if you want to understand this more!) Add the mixture to a sauce pan and cook until thickened, mixing intermittently to ensure that there are no clumps.
  • Return back to your chicken and lower the heat of the pan once the chicken is fully cooked. (or just move your chicken to a new pan.) We want to make sure the pan isn't too hot because it could burn our sauce (honey = sugar = burns quickly.)
  • Add the sauce mixture to the pan and toss the chicken in the sauce. Turn off the heat.
  • Plate the salad and then top with the chicken. Feel free to add more sliced scallions and sesame seeds! Serve immediately or eat the leftovers tomorrow. This tastes great hot, at room temp, or cold.
Keyword asian cabbage salad, asian cabbage slaw, cabbage salad, diy chinese takeout, easy crispy asian chicken, honey miso chicken, honey miso sauce
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