Spicy Garlic Miso Glazed Chicken

There is quite a story behind it but let’s not forget what day it is first.

A very Happy Diwali to everyone. My post is coming out a day after Diwali but here, we are still basking in the spirits. Lights and lamps are still lit and there is just a faint hint of fireworks in the air. I had such an amazing time with my friends and family. Sharing, giving, feasting and spending quality time together. Isn’t that what family time is all about? At least it is in my book.

As much as fun Diwali was, Puchi and the others were quite mortified by the sounds of fire-crackers. I don’t burst them personally, but everyone around me do. And, it is such an integral part of the whole Diwali experience that removing that doesn’t feel good, especially for children. It left me with so much of conflicted feeling. I am sure any responsible pet parent would feel the same way.

Initially, I was inclined to share with you a very traditional confectionery to mark this auspicious occasion. But in all honesty, after the grand celebrations, I felt, we all need simpler food. Things we can make under the hour and in a pinch, keep it ready for later use. This is where, a dish like my spicy garlic miso glazed chicken hits the sweet spot. It is incredibly easy and fast. You probably have all the ingredients in your pantry right now.

The short video explains how you go about making this recipe. Once you have finished seeing it, read on further and then let’s have a chat.

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How I Came To The Spicy Garlic Miso Glazed Chicken?

I had my first introductions to miso and it’s magic, when I was travelling through Singapore back in 1998. It was in a posh eatery in the Quayside area. To my young self, the exotic flavours and textures that were flying out the kitchen door was so exciting. I savoured every bit. We had a miso glazed chicken that day. I don’t quite remember the name of the dish but I do remember the feeling it left in my mouth.

An explosion of umami happened in my mouth and that beautiful after taste that prompts instant salivation engaged my sense. I loved every bit of that and have always wanted to re-create that feeling.

Thankfully, in Bangalore, I now have access to all the ingredients that I need to create my Japanese pantry. I am tinkering and exploring as I go along. Made a bowl of ramen some time back. It is not in the 100% place yet but it’s getting there.

So for this recipe, I have tried to bring together the flavours that got me first excited about Miso. I am using a red miso paste here (Akamiso) as the robust flavours of akamiso is a perfect match for meat glazes. You can learn the difference and when and how to use the different miso pastes in this great article.

I am also using garlic and chillie powder to further enhance the flavours of this glaze. Believe me, between the savouriness of the miso and the heat of the chillie this glaze is so addictive. In case you cannot handle such heat, do substitute it for something like a sweet paprika instead. Adjust to your taste.

One note on the salt in the recipe. Miso is seasoned in itself. Do taste the final glaze before you decide to add in the salt. As, miso by its lonesome is more than sufficient to flavour the dish.

The dish does very well in the freezer provided you re-heat it gently before eating and it also multiplies well if you need to serve this to a crowd.

So I hope you try this dish and without further adieu here’s the details.

The Recipe: Spicy Garlic Miso Glazed Chicken

Spicy Garlic Miso Glazed Chicken

Recipe by Diana


Prep time


Cooking time






  • 150ml Water

  • 10gm Granulated White Sugar

  • 5gm Garlic, crushed

  • 1.5tsp Red Chillie Powder

  • Pepper, to taste

  • 50gm Miso Paste

  • 5gm Cornflour, made in to a slurry with 50ml of Water

  • 300gm Chicken Breasts, skin-less, cut in to strips

  • 1.5tsp Sesame seeds, toasted


  • Pre-heat the oven to 180°C.
  • In a saucepan, heat some water and add in the granulated sugar and crushed garlic. Stir around, until the sugar dissolves.
  • Add in the chillie powder, pepper and miso paste. Heat for about 2-3 minutes. Add the cornflour slurry. Stir well and heat for an additional 5 minutes till the glaze is thick and glossy.
  • In an oven safe pan, place the cut chicken pieces. Pour the glaze on top. You may reserve a couple of tablespoons of the glaze to top off during the cook, if you feel the chicken is drying out. Place the prepared chicken pan in to the oven and bake for 30 minutes or until the chicken reaches an internal temperature of 73.8°C/165°F.
  • Stir the chicken well, sprinkle with the toasted sesame seeds and serve hot on it’s own or with rice or noodles.


  • Nutritional information is a rough estimate of 1 part (of 2) of the glazed chicken without any accompaniments.
  • If you want to use chicken with skin-on: brush a little bit of oil on to the pieces. Roast it in the oven for at-least 20 minutes. Then cover with the glaze and cook it till done.
  • The recipe multiplies well.
  • If storing in the freezer, it keeps well up to 1 month. Re-heat slowly to get the best results.
  • I have not mentioned salt in the recipe since miso is heavily seasoned. However, once the sauce is made, give it a taste and add some salt if needed to suit your taste.