Miso-Glazed Chicken and Waffles

• •3 lb chicken thighs, bone-in, skin-on
• • to taste salt
• • to taste black pepper, freshly ground
• •1 tablespoon vegetable oil
• •0.5 cup white miso paste
• •0.3 cup mirin
• •0.3 cup sake (cooking)
• •2 tablespoon soy sauce
• •2 tablespoon granulated sugar
• •1 tablespoon fresh ginger, grated
• •1 teaspoon garlic, minced
• •2 cup all-purpose flour
• •2 tablespoon granulated sugar
• •2 teaspoon baking powder
• •0.5 teaspoon baking soda
• •0.5 teaspoon salt
• •2 large eggs
• •1.8 cup whole milk
• •0.5 cup unsalted butter, melted
• •1 teaspoon vanilla extract
• •2 tablespoon green onions, thinly sliced
• •1 tablespoon toasted sesame seeds
• • for serving (optional) maple syrup

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat chicken thighs thoroughly dry with paper towels. Season generously with salt and black pepper on both sides.

2. 2

   Heat vegetable oil in a large oven-safe skillet (cast iron works best) over medium-high heat. Sear chicken thighs skin-side down for 6-8 minutes, until the skin is deeply golden brown and crispy. Flip and sear for another 2-3 minutes. Transfer the skillet to the preheated oven.

3. 3

   While the chicken bakes, prepare the miso glaze. In a small saucepan, whisk together white miso paste, mirin, sake, soy sauce, 2 tablespoons granulated sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat, whisking constantly. Reduce heat to low and cook for 5-7 minutes, or until the glaze thickens enough to coat the back of a spoon. Remove from heat.

4. 4

   Bake chicken for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). During the last 5 minutes of baking, brush the chicken generously with the prepared miso glaze. Return to the oven or briefly broil (watching carefully) to caramelize the glaze.

5. 5

   While chicken finishes, prepare the waffle batter. In a large bowl, whisk together all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and 0.5 teaspoon salt.

6. 6

   In a separate medium bowl, whisk together eggs, whole milk, melted butter, and vanilla extract.

7. 7

   Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine.

8. 8

   Preheat your waffle iron according to the manufacturer's instructions. Lightly grease with butter or cooking spray. Pour or scoop the appropriate amount of batter onto the hot waffle iron and cook until golden brown and crispy (usually 3-5 minutes, depending on your waffle iron). Repeat with the remaining batter.

9. 9

   To serve, place 1-2 hot waffles on each plate. Top with 2 miso-glazed chicken thighs. Drizzle with any remaining miso glaze from the chicken pan. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately, with maple syrup on the side if desired.

Chef's Tips

• 💡**Crispy Chicken Skin:** Patting the chicken thighs very dry before searing is crucial for achieving crispy skin. Don't rush this step!
• 💡**Don't Overmix Waffles:** Overmixing waffle batter develops gluten, leading to tough waffles. Mix just until the dry ingredients are moistened.
• 💡**Glaze Consistency:** The miso glaze should be thick enough to coat the chicken without running off completely. If it's too thick, add a tiny bit of water or sake; if too thin, simmer a little longer.
• 💡**Serving Suggestion:** A side of quick-pickled cucumber or a simple green salad can add a refreshing contrast to the richness of the dish.