Sam Choys Hibachi Miso Chicken With Peanut Butter Recipes

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SAM CHOY'S HIBACHI MISO CHICKEN WITH PEANUT BUTTER



SAM CHOY'S HIBACHI MISO CHICKEN WITH PEANUT BUTTER image

Categories     Chicken

Number Of Ingredients 9

5 pounds boneless skinless thighs
Marinade:
½ cup miso
½ cup smooth peanut butter
½ cup soy sauce
½ cup sugar
½ cup beer
2 tablespoons minced fresh ginger
1 tablespoon minced garlic

Steps:

  • Combine marinade ingredients and marinate chicken overnight in refrigerator. Grill over charcoal.

MISO HONEY CHICKEN



Miso Honey Chicken image

It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

3 tablespoons white miso
2 tablespoons honey
¼ cup rice vinegar
2 teaspoons hot sauce
1 tablespoon kosher salt
1 whole chicken, halved, wing tips separated
kosher salt to taste
½ lemon, cut into wedges, or to taste
1 pinch cayenne pepper

Steps:

  • Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
  • Flip chicken over in the bowl. Sprinkle more kosher salt on top.
  • Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
  • Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 6.9 g, Cholesterol 102.5 mg, Fat 13.1 g, Fiber 0.7 g, Protein 26.5 g, SaturatedFat 3.6 g, Sodium 1119.2 mg, Sugar 4.7 g

SAM CHOY'S MOCHIKO CHICKEN



Sam Choy's Mochiko Chicken image

Sam Choy is one of my favorite chefs. This is a classic dish in Hawaii. Has a nice slightly sweet taste to it. And only 2 steps. Very Easy....

Provided by taz4477

Categories     < 60 Mins

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

5 lbs boneless chicken thighs, cut in large cubes
3 cups cottonseed oil or 3 cups corn oil, for deep-frying
1/2 cup mochiko sweet rice flour
1/2 cup cornstarch
1/2 cup sugar
1/2 cup chopped green onion
1/2 cup soy sauce
4 large eggs, beaten
4 garlic cloves, minced
1 teaspoon salt

Steps:

  • Combine marinade ingredients, and marinate chicken overnight in refrigerator.
  • Allow excess marinade to drip off each piece before putting into oil.
  • deep-fry until done.

MISO CHICKEN



Miso Chicken image

Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.

Provided by Sam Sifton

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 tablespoons unsalted butter, softened
1/2 cup white miso
2 tablespoons honey
1 tablespoon rice vinegar (do not use seasoned rice vinegar)
Black pepper, to taste
8 skin-on, bone-in chicken thighs, approximately 2 1/2 to 3 pounds

Steps:

  • Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
  • Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram

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