Korean Miso Chicken is a savory and umami-packed dish that brings together the deep, richness of miso paste with the bold, sweet-heat notes of gochujang. Marinated to perfection, the chicken is tender, juicy, and caramelized with hints of garlic, ginger and sesame. You have to give this recipe a try!
About This Korean Miso Chicken Recipe
Japanese miso chicken has always been a favorite in our household. This Korean Miso Chicken is similar but spicier, so we like it even more! The star of the show with this recipe is the marrying of umami Miso paste with spicy and sweet gochujang paste, a match made in heaven. This recipe is the perfect balancing of Asian flavors, you have to give it a go!
Like simple chicken recipes? Give these easy 30 minute curries a go!
Ingredients
Using the freshest ingredients in this Korean Miso Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Boneless chicken thigh or breast
- White miso
- Gochujang (Korean hot pepper paste)
- Toasted sesame oil
- Rice wine vinegar
- Soy sauce
- Ground black pepper
- Long-stemmed broccoli
- Garlic cloves
- Fresh ginger
- Spring onions
- Gochugaru (Korean hot pepper flakes)
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Place the miso, gochujang, 1 tablespoon of sesame oil, rice vinegar, soy sauce and black pepper into a mixing bowl. Whisk until smooth. Take out half and set aside for later.
- Step 2: Add the chicken to the bowl, rub the marinade into the flesh and allow to marinate for 30 minutes to 2 hours (depending on how much time you have).
- Step 3: When ready to cook, bring enough water to cover the broccoli to the boil in a sauce pan and cook for 4 minutes. Strain and set aside.
- Step 4: Heat the remaining sesame oil in a wok or pan on a high heat. When smoking hot, add your garlic, ginger and half the spring onions. Fry until fragrant.
- Step 5: Add your marinated chicken and fry, stirring and tossing your wok, until lightly charred and cooked through. (About 5 minutes)
- Step 6: Add your par-cooked broccoli and fry for a further 2 minutes.
- Step 7: Pour in the remaining marinade that you set aside and fry until hot.
- Step 8: Sprinkle with gochugaru (or chili flakes) and serve over white rice. Garnish with the remaining spring onions. Dig in!
What cut of chicken should I use?
Skin-on thighs will add more flavor to your Korean Miso Chicken and the skin will crisp up beautifully in the wok. You can also use chicken breast and we used it in this recipe to show you how easy and quick it is to make.
How spicy is Gochujang and Gochugaru?
Gochujang is a spicy Korean pepper paste that is used in a variety of Korean dishes. It adds a kick of spice but also a hint of sweetness to this Korean Miso Chicken. Gochugaru is simply a Korean version of chili flakes. The amount I suggest to use in this recipe will add a medium level of spice. If you would like to reduce the spice level then simply halve the amount of gochujang and gochugaru.
Equipment
For best results, I recommend using a wok to get your oil hot enough and have enough room to move your chicken and vegetables around to cook evenly. In this recipe however, I used a large pan to show you how to make this recipe even if you don't have a wok to hand. It's that simple!
Serving Size (Serves 4)
This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Let the chicken soak in the marinade for at least 30 minutes, but overnight is ideal time for maximum flavor infusion.
FAQ
It can be! If your recipe includes gochujang (Korean chili paste), it’ll have a mild to moderate heat. You can adjust the spice level by using less gochujang or adding a bit of honey to balance it out.
Skin-on thighs are the most flavorful and juicy, but breasts work well too, especially for quicker cooking.
Definitely! Preheat your air fryer to 190°C (375°F) and cook the chicken for 15–20 minutes, flipping halfway through. Time may vary based on thickness.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Korean Miso Chicken:
Recipe
Korean Miso Chicken
Korean Miso Chicken is an umami-packed dish that brings together the deep, richness of miso paste with the sweet-heat notes of gochujang.
Ingredients
- 5 tablespoon white miso
- 5 tablespoon gochujang (Korean hot pepper paste)
- 3 tablespoon toasted sesame oil
- 2 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground black pepper
- 1kg chicken thighs, cut into bite-sized pieces 200g (70z) long-stem broccoli, roughly chopped at an angle 4 garlic cloves, finely chopped
- 2.5cm (1in) piece of ginger, finely chopped
- 4 spring onions (scallions), thinly sliced
- 1 teaspoon gochugaru (Korean hot pepper flakes)
Instructions
- Place the miso, gochujang, 1 tablespoon of sesame oil, rice vinegar, soy sauce and black pepper into a mixing bowl. Whisk until smooth.
- Take out half and set aside for later. Add the chicken to the bowl, rub the marinade into the flesh and allow to marinate for 15 minutes to 2 hours (depending on how much time you have).
- When ready to cook, bring enough water to cover the broccoli to the boil in a sauce pan and cook for 4 minutes. Strain and set aside.
- Heat the remaining sesame oil in a wok or pan on a high heat. When smoking hot, add your garlic, ginger and half the spring onions. Fry until fragrant.
- Add your marinated chicken and fry, stirring and tossing your wok, until lightly charred and cooked through. (About 5 minutes)
- Add your par-cooked broccoli and fry for a further 2 minutes.
- Pour in the remaining marinade that you set aside and fry until hot.
- Sprinkle with gochugaru (or chili flakes) and serve over white rice. Garnish with the remaining spring onions. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 753Total Fat: 46gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 320mgSodium: 2569mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 63g
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