Crispy Soy Butter Chicken with Miso Mash, Ginger Shallot Gravy & Pickled Cabbage
Crispy Soy Butter Chicken with Miso Mash, Ginger Shallot Gravy & Pickled Cabbage
Ingredients
For the Crispy Soy Butter Chicken
- 4 chicken thighs
- 4 teaspoons soy sauce
- 4 teaspoons sesame oil
- 40 grams butter
- as needed salt
- as needed pepper
- tiny drizzle oil, for cooking
For the Miso Mash
- 8 medium potatoes, skin scored
- 200 grams butter
- 8 tablespoons milk
- 4 teaspoons white miso
- as needed salt
- as needed white pepper
For the Ginger Shallot Gravy
- 4 shallots, very finely diced
- 4 teaspoons grated ginger
- 400 ml chicken stock
- 4 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 40 grams butter
- as needed pepper
For the Pickled Cabbage
- 2 cups green cabbage, finely sliced
- 4 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 pinch salt
- tiny drizzle sesame oil
- 4 tablespoons chives, finely chopped
To Serve
- as needed chives, for garnish
Instructions
- 1
Pat the chicken thighs dry with a paper towel. Season generously on both sides with salt and pepper.
⏱️ 5 min
- 2
Place the chicken, skin-side down, in a cold pan with a tiny drizzle of oil. Cook slowly, pressing down with a lid or weight, until the fat renders and the skin becomes deeply golden and crispy, about 7-8 minutes.
⏱️ 8 min
- 3
While the chicken cooks, carefully score around the middle of the potatoes. Boil the potatoes in salted water until very soft, about 15-20 minutes.
⏱️ 20 min
- 4
Flip the chicken. Add 40g butter, 4 teaspoons soy sauce, and 4 teaspoons sesame oil to the pan. Baste the chicken with the glossy pan juices and cook for another 4-5 minutes until cooked through. Remove the chicken from the pan and let it rest.
⏱️ 5 min
- 5
In the same pan with the chicken fond (the flavorful bits left in the pan), add the very finely diced shallots and cook until soft.
⏱️ 3 min
- 6
Add the grated ginger and cook for 30 seconds. Deglaze the pan with 4 tablespoons rice wine vinegar.
⏱️ 1 min
- 7
Pour in 400 ml chicken stock and 4 tablespoons soy sauce. Add pepper to taste. Let the gravy reduce until it becomes glossy, about 5-7 minutes.
⏱️ 7 min
- 8
While the gravy reduces, drain the boiled potatoes and steam them with the lid on for a few minutes. Peel the skin off the potatoes using a paper towel.
⏱️ 5 min
- 9
Mash the potatoes using a ricer or masher until smooth. Add 8 tablespoons milk and 200g butter to the mashed potatoes in a saucepan. Mix until smooth.
⏱️ 5 min
- 10
Whisk in 4 teaspoons white miso for savory depth. Add white pepper for warmth and balance, and season lightly with salt.
⏱️ 2 min
- 11
Emulsify the gravy by whisking in 40g cold butter. Pour the gravy into a serving vessel.
⏱️ 2 min
- 12
Finely slice 2 cups green cabbage and finely chop 4 tablespoons chives. In a bowl, combine the sliced cabbage and chopped chives.
⏱️ 5 min
- 13
Add 4 tablespoons rice vinegar, 2 teaspoons soy sauce, 2 teaspoons sugar, a pinch of salt, and a tiny drizzle of sesame oil to the cabbage mixture. Mix all ingredients together well.
⏱️ 2 min
- 14
Slice the rested crispy chicken on an angle for presentation. Place a generous scoop of miso mash on a plate. Pour a good amount of ginger shallot gravy next to the mash. Arrange the sliced crispy chicken on top of the gravy. Add a portion of the quick pickled cabbage. Garnish with a sprinkle of fresh chives.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Soy Butter Chicken with Miso Mash, Ginger Shallot Gravy & Pickled Cabbage
For the Crispy Soy Butter Chicken
- 4 chicken thighs
- 4 teaspoons soy sauce
- 4 teaspoons sesame oil
- 40 grams butter
- as needed salt
- as needed pepper
- tiny drizzle oil, for cooking
For the Miso Mash
- 8 medium potatoes, skin scored
- 200 grams butter
- 8 tablespoons milk
- 4 teaspoons white miso
- as needed salt
- as needed white pepper
For the Ginger Shallot Gravy
- 4 shallots, very finely diced
- 4 teaspoons grated ginger
- 400 ml chicken stock
- 4 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 40 grams butter
- as needed pepper
For the Pickled Cabbage
- 2 cups green cabbage, finely sliced
- 4 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 pinch salt
- tiny drizzle sesame oil
- 4 tablespoons chives, finely chopped
To Serve
- as needed chives, for garnish
Instructions
- 1
Pat the chicken thighs dry with a paper towel. Season generously on both sides with salt and pepper.
⏱️ 5 min - 2
Place the chicken, skin-side down, in a cold pan with a tiny drizzle of oil. Cook slowly, pressing down with a lid or weight, until the fat renders and the skin becomes deeply golden and crispy, about 7-8 minutes.
⏱️ 8 min - 3
While the chicken cooks, carefully score around the middle of the potatoes. Boil the potatoes in salted water until very soft, about 15-20 minutes.
⏱️ 20 min - 4
Flip the chicken. Add 40g butter, 4 teaspoons soy sauce, and 4 teaspoons sesame oil to the pan. Baste the chicken with the glossy pan juices and cook for another 4-5 minutes until cooked through. Remove the chicken from the pan and let it rest.
⏱️ 5 min - 5
In the same pan with the chicken fond (the flavorful bits left in the pan), add the very finely diced shallots and cook until soft.
⏱️ 3 min - 6
Add the grated ginger and cook for 30 seconds. Deglaze the pan with 4 tablespoons rice wine vinegar.
⏱️ 1 min - 7
Pour in 400 ml chicken stock and 4 tablespoons soy sauce. Add pepper to taste. Let the gravy reduce until it becomes glossy, about 5-7 minutes.
⏱️ 7 min - 8
While the gravy reduces, drain the boiled potatoes and steam them with the lid on for a few minutes. Peel the skin off the potatoes using a paper towel.
⏱️ 5 min - 9
Mash the potatoes using a ricer or masher until smooth. Add 8 tablespoons milk and 200g butter to the mashed potatoes in a saucepan. Mix until smooth.
⏱️ 5 min - 10
Whisk in 4 teaspoons white miso for savory depth. Add white pepper for warmth and balance, and season lightly with salt.
⏱️ 2 min - 11
Emulsify the gravy by whisking in 40g cold butter. Pour the gravy into a serving vessel.
⏱️ 2 min - 12
Finely slice 2 cups green cabbage and finely chop 4 tablespoons chives. In a bowl, combine the sliced cabbage and chopped chives.
⏱️ 5 min - 13
Add 4 tablespoons rice vinegar, 2 teaspoons soy sauce, 2 teaspoons sugar, a pinch of salt, and a tiny drizzle of sesame oil to the cabbage mixture. Mix all ingredients together well.
⏱️ 2 min - 14
Slice the rested crispy chicken on an angle for presentation. Place a generous scoop of miso mash on a plate. Pour a good amount of ginger shallot gravy next to the mash. Arrange the sliced crispy chicken on top of the gravy. Add a portion of the quick pickled cabbage. Garnish with a sprinkle of fresh chives.
⏱️ 5 min