Japanese Chicken Thighs

with Miso Eggplant and Cucumber
In this recipe, you'll roast marinated chicken thighs and serve them alongside decadent miso glazed eggplants and fresh cucumber.
353 Reviews
Cals 962 · Prot 58 · Carbs 42 · Fat 68
Chef's choice
Taste of Tokyo
Low-Carb
Try Hello Chef Now
45 min
Japanese Chicken Thighs with Miso Eggplant and Cucumber
In this recipe, you'll roast marinated chicken thighs and serve them alongside decadent miso glazed eggplants and fresh cucumber.
353 Reviews
Cals 962 · Prot 58 · Carbs 42 · Fat 68
Chef's choice
Taste of Tokyo
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Japanese chicken
Skin-on, bone-in chicken thighs
600 Grams
Ginger
30 Grams
Garlic cloves
3 Piece
Corn starch
10 Grams
Soy sauce 9*
30 ML
Brown sugar
10 Grams
Rice vinegar
15 ML
Chilli powder
2 Grams
Vegetable oil
1 Tbsp
Miso eggplant
Eggplant
1 Piece
Vegetable oil
1 Tbsp
Miso paste 9*
30 Grams
Honey
15 Grams
Sesame oil 3*
15 ML
Sides
Cucumber
2 Piece
Sushi ginger
40 Grams
Fresh mint
10 Grams
Salt
1 Tsp
Black sesame seeds 3*
10 Grams

Allergens

*9 Soya, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Marinate chicken

1 Marinate chicken

Preheat the oven to 200°C/180°C fan. Peel and grate the ginger and garlic. In a bowl, mix the corn starchsoy sauce, brown sugar, rice vinegar, ginger and garlic with a pinch of chilli powder (spicy!). Add the chicken thighs and turn until coated (see pro tip!).
Tip! For a deeper flavour, marinate the chicken thighs overnight!
Bake chicken

2 Bake chicken

Place the chicken thighs skin-side up in a baking dish and pour the marinade over the top. Bake for 30 min or until cooked through.
Prep eggplant

3 Prep eggplant

Meanwhile, slice the eggplants in half, lengthways. Cut the flesh in a cross-hatch pattern, taking care not to slice through the skin. Heat a pan over a high heat with a drizzle of oil. Add the eggplant to the pan, skin-side down. Cook for 2 min or until the skin begins to brown. Flip the eggplant and cook, covered, for 3-4 min or until tender and the inside flesh has browned. Set aside. 
Prep

4 Prep

Meanwhile, roughly chop the cucumbersushi ginger and mint leaves. Mix in a bowl with a sprinkle of salt.
Add miso

5 Add miso

In a second small bowl, combine the miso with the honey and sesame oil. Place the eggplants cut-side up on a baking tray. Spread the miso mix over the flesh. Bake for 15 min further, or until the eggplant is fork-tender.
Serve

6 Serve

Brush the chicken with any leftover cooked marinade from the baking tray. Serve the chicken thighs alongside the eggplant halves and cucumber salad. Garnish with the black sesame seeds.
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