Taste the Air-Chilled Difference®

Miso-Marinated Chicken In Kimchee Broth

by , Chef, Seattle, Washington

Miso-Marinated Chicken In Kimchee Broth

Serves 2 to 4

  • 2 boneless skinless Smart Chicken breasts, halved lengthwise and pounded thin
  • Miso Marinade
  • ½ cup miso paste
  • ¼ cup brown sugar
  • ¼ cup sake
  • ½ teaspoon minced garlic
  • ½ teaspoon minced fresh ginger
  • ½ cup soy sauce
  • ½ cup warm water

Combined sugar and warm water and mix well. Add the remaining ingredients. Add the chicken and marinate in the refrigerator for 40 minutes.

    • Chicken Cutlets
    • 2 cups rice flour
    • 1 cup canola oil
    • ½ teaspoon salt
    • ½ teaspoon pepper

    In a bowl, combine rice flour, salt, and pepper. Remove the chicken cutlets from the marinade and dredge each cutlets in the flour mixture. In a medium sauté pan, heat the oil to medium heat. Add the chicken and gently shallow-fry the cutlets until golden color and cooked through, flipping once.

      • Kimchee Broth
      • ½ cup diced onions
      • 1 teaspoon minced garlic
      • 1 teaspoon minced ginger
      • ½ cup kimchee base*
      • 4 cups chicken stock
      • ¼ cup canola oil
      • 2 tablespoons butter
      • 1 cup sake
      • Salt and pepper to taste
      • *Kimchee base, sometimes called kimchee paste, is typically bottled and can be found in the ethnic foods aisle of your grocer, in Asian markets, or online.

      In a medium saucepan, heat the oil and sauté the onions until soft. Add garlic and ginger, then deglaze the pan with the sake. Add the kimchee base and chicken stock and let simmer until slightly thickened. Slowly add in the butter.

      To serve, spoon the Kimchee Broth into the bottom of a shallow bowl and place the chicken cutlet on top. Serve with braised cabbage if desired.