Sam Choys Hibachi Miso Chicken With Peanut Butter Recipes

SAM CHOY'S PEANUT BUTTER MISO CHICKEN

This recipe is from Hawaii's Chef Sam Choy and is perfect for outdoor grilling on any occasion. Great at the park, beach or your own backyard! I haven't made this in a while but since we're expecting family from California, we will definitely be making this for them. The weather is beautiful and perfect for grilling!

Provided by Gale Medeiros-Costa @galeandaaron

Categories Chicken

Number Of Ingredients 8

Sam Choy's Peanut Butter Miso Chicken image

Steps:

Combine all ingredients then add chicken. Marinate for at least an hour. The amount of ingredients depends on how much chicken you're using. I would say the above is enough for about 3-4 pounds of chicken.
Fire up your grill and cook until done. Oh, you can finish off that beer (if you haven't already done so) that you had to spare a half cup for this recipe!

Ingredients

half cup(s) miso paste (white or dark) used to make miso soup. find it in the oriental section of most markets
half cup(s) smooth peanut butter
half cup(s) white sugar
half cup(s) shoyu
half cup(s) beer (any kind)
minced - ginger
minced - garlic
- boneless skinless chicken thighs

SAM CHOY'S MOCHIKO CHICKEN

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

Sam Choy's Mochiko Chicken image

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.

Ingredients

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

MISO CHICKEN

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

Miso Chicken image

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

Ingredients

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