Sticky Chilli & Miso Chicken Koftas with Frizzled Onion, Cashew & Sesame Rice + Zingy Chilli Miso Dressing
Sticky Chilli & Miso Chicken Koftas with Frizzled Onion, Cashew & Sesame Rice + Zingy Chilli Miso Dressing
Ingredients
For the Sticky Chilli & Miso Chicken Koftas
- 500 grams chicken mince
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, grated
- 2 spring onions, finely sliced
- 1 red chili, finely sliced (or chili flakes)
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 2 tablespoons oil, for frying
For the Sticky Chili Miso Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon miso paste
- 1 tablespoon Gochujang
- 1 tablespoon maple syrup
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 tablespoon water, for slurry
For the Frizzled Onions
- 1 red onion, thinly sliced
- 1/2 cup oil, for frying
For the Cashew & Sesame Rice
- 3 cups cooked rice
- 1/2 cup toasted cashews, roughly chopped
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh coriander, chopped
- 2 spring onions, chopped
For the Zingy Chilli Miso Dressing
- 1 tablespoon miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1/2 teaspoon chili flakes, optional, to taste
Instructions
- 1
Prepare the Kofta Mixture: In a large bowl, combine the chicken mince, grated fresh ginger, grated garlic, finely sliced spring onions, finely sliced red chili (or chili flakes), 2 tablespoons miso paste, 1 tablespoon sesame oil, and 1 tablespoon cornstarch.
⏱️ 8 min
- 2
Season the mixture with salt and pepper to taste. Mix all the ingredients together thoroughly until well combined. Roll the mixture into small, bite-sized kofta balls (about 1-inch diameter).
⏱️ 7 min
- 3
Cook Koftas: Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Fry the kofta balls in batches, if necessary, until they are golden brown on all sides and cooked through, about 8-10 minutes per batch. Remove cooked koftas and set aside.
⏱️ 15 min
- 4
Prepare the Sticky Chili Miso Sauce: While the koftas are cooking, in a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon miso paste, 1 tablespoon Gochujang, 1 tablespoon maple syrup, and 1/4 cup water.
⏱️ 3 min
- 5
Thicken the Sauce: In a separate small bowl, dissolve 1 teaspoon cornstarch in 1 tablespoon water to create a slurry.
⏱️ 1 min
- 6
Combine with Koftas: Once all koftas are cooked, return them to the pan. Add the prepared sauce mixture to the pan with the koftas. Bring it to a simmer over medium heat.
⏱️ 2 min
- 7
Finish Sauce: Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens and becomes sticky, thoroughly coating the koftas. Remove from heat.
⏱️ 3 min
- 8
Prepare Frizzled Onions: Heat 1/2 cup of oil in a small saucepan or deep skillet over medium-high heat. Fry the thinly sliced red onion until it is golden brown and crispy, stirring occasionally. This will take about 5-7 minutes.
⏱️ 7 min
- 9
Drain Frizzled Onions: Remove the frizzled onions from the pan with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
⏱️ 1 min
- 10
Prepare Cashew & Sesame Rice: In a bowl, combine the cooked rice with toasted cashews, toasted sesame seeds, chopped fresh coriander, and chopped spring onions. Mix all ingredients together thoroughly.
⏱️ 5 min
- 11
Prepare Zingy Chilli Miso Dressing: In a small bowl, combine 1 tablespoon miso paste, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon sesame oil, and 2 tablespoons water. Whisk the ingredients until the dressing is smooth. Add chili flakes to the dressing if a spicier flavor is desired.
⏱️ 3 min
- 12
Assembly: Place a generous serving of the cashew and sesame rice into individual bowls. Arrange the sticky chili miso chicken koftas on top of the rice. Sprinkle the frizzled onions over the koftas and rice. Drizzle generously with the prepared zingy chili miso dressing. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Chilli & Miso Chicken Koftas with Frizzled Onion, Cashew & Sesame Rice + Zingy Chilli Miso Dressing
For the Sticky Chilli & Miso Chicken Koftas
- 500 grams chicken mince
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, grated
- 2 spring onions, finely sliced
- 1 red chili, finely sliced (or chili flakes)
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 2 tablespoons oil, for frying
For the Sticky Chili Miso Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon miso paste
- 1 tablespoon Gochujang
- 1 tablespoon maple syrup
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 tablespoon water, for slurry
For the Frizzled Onions
- 1 red onion, thinly sliced
- 1/2 cup oil, for frying
For the Cashew & Sesame Rice
- 3 cups cooked rice
- 1/2 cup toasted cashews, roughly chopped
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh coriander, chopped
- 2 spring onions, chopped
For the Zingy Chilli Miso Dressing
- 1 tablespoon miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 tablespoons water
- 1/2 teaspoon chili flakes, optional, to taste
Instructions
- 1
Prepare the Kofta Mixture: In a large bowl, combine the chicken mince, grated fresh ginger, grated garlic, finely sliced spring onions, finely sliced red chili (or chili flakes), 2 tablespoons miso paste, 1 tablespoon sesame oil, and 1 tablespoon cornstarch.
⏱️ 8 min - 2
Season the mixture with salt and pepper to taste. Mix all the ingredients together thoroughly until well combined. Roll the mixture into small, bite-sized kofta balls (about 1-inch diameter).
⏱️ 7 min - 3
Cook Koftas: Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Fry the kofta balls in batches, if necessary, until they are golden brown on all sides and cooked through, about 8-10 minutes per batch. Remove cooked koftas and set aside.
⏱️ 15 min - 4
Prepare the Sticky Chili Miso Sauce: While the koftas are cooking, in a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon miso paste, 1 tablespoon Gochujang, 1 tablespoon maple syrup, and 1/4 cup water.
⏱️ 3 min - 5
Thicken the Sauce: In a separate small bowl, dissolve 1 teaspoon cornstarch in 1 tablespoon water to create a slurry.
⏱️ 1 min - 6
Combine with Koftas: Once all koftas are cooked, return them to the pan. Add the prepared sauce mixture to the pan with the koftas. Bring it to a simmer over medium heat.
⏱️ 2 min - 7
Finish Sauce: Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens and becomes sticky, thoroughly coating the koftas. Remove from heat.
⏱️ 3 min - 8
Prepare Frizzled Onions: Heat 1/2 cup of oil in a small saucepan or deep skillet over medium-high heat. Fry the thinly sliced red onion until it is golden brown and crispy, stirring occasionally. This will take about 5-7 minutes.
⏱️ 7 min - 9
Drain Frizzled Onions: Remove the frizzled onions from the pan with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
⏱️ 1 min - 10
Prepare Cashew & Sesame Rice: In a bowl, combine the cooked rice with toasted cashews, toasted sesame seeds, chopped fresh coriander, and chopped spring onions. Mix all ingredients together thoroughly.
⏱️ 5 min - 11
Prepare Zingy Chilli Miso Dressing: In a small bowl, combine 1 tablespoon miso paste, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon sesame oil, and 2 tablespoons water. Whisk the ingredients until the dressing is smooth. Add chili flakes to the dressing if a spicier flavor is desired.
⏱️ 3 min - 12
Assembly: Place a generous serving of the cashew and sesame rice into individual bowls. Arrange the sticky chili miso chicken koftas on top of the rice. Sprinkle the frizzled onions over the koftas and rice. Drizzle generously with the prepared zingy chili miso dressing. Serve immediately and enjoy.
⏱️ 5 min