Stir the miso, sugar, sake and half the garlic together in a small bowl until combined.
Put a frying pan over medium high heat, and place the chicken pieces skin-side down in the pan. You don't need to add oil to the pan if you're using skin-on chicken thighs, but if your chicken is skinless, be sure to add some oil to the pan.
Fry the chicken until browned on the skin side, and then flip and brown the other side.
Tip the pan a little to one side, and use a paper towel and tongs to sop up any extra oil that accumulates at the bottom.
Add the garlic and stir fry until the garlic is fragrant and starting to brown.
Add the miso garlic sauce and stir fry until there is almost no liquid left and the sauce coats each piece of chicken in a shiny glaze.
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