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Gingery Miso Sesame Chicken

To say we’re obsessed with crispy things is an understatement. This easy chicken recipe is perfect for those nights when you’re craving a crispy, saucy take-out dish but are really trying to cook at home. It’s faster than any restaurant, and gluten-free to boot!

A mixture of cornstarch and plain rice flour makes a super crispy (and naturally gluten-free!) coating. Rather than the traditional egg technique for breading, we use our gingery miso sauce here, both to add flavor and work as a binder for the coating.


  • 1-pound boneless skinless chicken breasts cut into 1-inch pieces

  • Haven's Kitchen Gingery Miso Sauce

  • 1/2 cup rice flour

  • 1 tbsp cornstarch

  • neutral oil for frying

  • 2 tablespoons sesame seeds



Marinate chicken pieces with ½ pouch of Gingery Miso sauce for about 30 minutes


When you’re ready to cook, in a deep wok or Dutch oven, heat at least 3 inches of oil on medium until you see it shimmering


Meanwhile, combine the rice flour and cornstarch in a shallow bowl


Dredge the chicken into the flour mixture then carefully add to oil


Cook for about 5 minutes or until crispy and golden brown. Drain the chicken on paper towels


Discard the hot oil and reheat the wok. Bring the rest of the pouch of sauce to a simmer over medium heat. Add the crispy chicken and toss to coat with the sauce


Sprinkle with sesame seeds, then serve

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
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