Saw this recipe at some point on a Korean cooking yt channel and I wanted to try it since I love miso.
It was a banger. This chicken will be hard to top.
Saw this recipe at some point on a Korean cooking yt channel and I wanted to try it since I love miso.
It was a banger. This chicken will be hard to top.
Looks amazing!
Do you cook the chicken separately then add it to the miso sauce?
Yup. Somehow it’s easier for me to get it to the color I want in the pan and then I put it in the oven till it reaches 64*c.
Then back to the pan with the sauce to finish cooking.
There is no other way to brown meat like that without cooking it separately to a sauce. To get Maillard browning, you need a few things to occur and there are ways to improve it.
here’s a good video about it: https://www.youtube.com/watch?v=Sm2Lrc4HEmc