Honey Miso Chicken

Cut the chicken into cutlets/fillets.

1. Pat each chicken breast with kitchen paper to help dry it and stop it from sliding about the board.2 chicken breasts
2. Place the chicken breast flat on a chopping board, smooth side upwards.
3. Use a large sharp knife to cut sideways through the breast.
4. Keep the knife flat and parallel to the chopping board as you cut through the breast.
5. Carefully cut through until you have two plump cutlets. Repeat with the second chicken breast.
6. Cover the cutlets with parchment paper to avoid tearing the meat, and use a smooth meat mallet (or the base of a heavy pan) to bash the plumper end down until the meat is even thickness.

Marinade the chicken

1. First, measure the sesame oil; as you do this, pour it from the tablespoon into your ½ cup, swirl it to coat it in oil, and then pour it into a large bowl. This will ensure that the honey pours out easily.2 tbsp sesame oil
2. Add the honey, miso, rice wine vinegar, and minced garlic to the bowl. Stir well to combine.½ cup / 170 g honey½ cup / 130 g miso2 tbsp rice wine vinegar1 clove garlic
3. Remove 3 tablespoons of the mixture and set to one side for later.
4. Add the chicken cutlets and stir them well until the chicken is coated.
5. Cover the bowl and refrigerate for 12 hours and up to 24 hours.

Cook the chicken

1. Use a paper towel to wipe the marinade from the chicken.
2. Place a large heavy-based skillet/frying pan on medium heat and add the oil.2 tbsp olive oil
3. Cook the chicken for 3 minutes on each side.
4. Use a basting brush to coat the chicken in the reserved marinade lightly.
5. Let the chicken rest for 2-3 minutes, then serve it garnished with sesame seeds and sliced green onion.1 tsp sesame seeds1 tbsp green onions