Miso-Honey Glazed Chicken – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the the same product, gluten-free version, gluten-free soy sauce sauce, honey, sesame oil, garlic, ginger and vinegar into a smooth sauce.

   Bowl

   💡Honey balances the saltiness of the gluten-free soy sauce and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Marinate slice the chicken in half the sauce in the fridge 30 minutes.

   BowlRefrigerator

   💡Set half the sauce aside before marinating: sauce that held raw meat doesn't go into the pan.
2. 3
   Heat the oil in a heavy pan over high heat. Fry slice the chicken in batches 3–4 minutes, until golden.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 4
   Add the rest of the sauce for the pan and cook 1 minute, until the sauce thickens and coats the chicken.

   Stove

   💡Without starch, the sauce thickens from the caramelizing honey: cook over medium-high heat, stirring, until glossy and clinging to the chicken.
4. 5
   Serve immediately over white rice and sprinkle with the sesame seeds.