Miso-Ginger Fired Chicken Sandwich

  • ½ Cup Cup-Beer
  • ¾ Cup-Miso Shisto {white miso}
  • 1 Lime-juice of
  • 2 Teaspoon-Ginger-peeled, grated
  • 2 Teaspoon-Fish Sauce
  • 2 Each-Fresno Chili-one fine deseeded fine-one sliced into thin rounds
  • ¼ Cup-Brown Sugar
  • 1 Quart-Corn Oil
  • 4 Each-Chicken Thighs-boneless/skinless
  • To Taste-Kosher Salt/Black Pepper
  • To Dredge-All Purpose Flour
  • To Dredge-Buttermilk
  • 4 Each-Soft Hamburger Bun-inside toasted lightly
  • To Taste-Mayo
  • To Taste-Romaine Lettuce-sliced thin
  • To Taste-Cilantro-leaves shaved off bunch


  1. Place beer in a small sauce pot with miso and bring to a simmer.
  2. Whisk to soften and dissolve miso.
  3. Add ginger, fish sauce, diced fresno chili and brown sugar.
  4. Bring to a simmer and allow to reduce and slightly thicken.
  5. Meanwhile prep chicken thigh, if large filet to make ½” thick pieces.
  6. Place oil in a pot and warm to 350 degrees.
  7. Season chicken on both sides with salt/pepper.
  8. Dredge in flour, shake off excess and place in buttermilk to coat.
  9. Allow excess to drip off and dredge in flour once more.
  10. Shake off excess and fry to golden brown and cooked through.
  11. Remove and allow to drain on a paper towel lined plate.
  12. Apply mayo to bottom bun, add romaine and top with chicken.
  13. Using a brush, dap miso-ginger sauce onto top side only of chicken.
  14. To chicken add cilantro and top bun.