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Crispy chicken katsu stuffed with miso served over rice
Miso Stuffed Fried Chicken

Garlic Miso Stuffed Chicken Katsudon

Author: Flavelo
Recipes Main Courses
This dish utilizes the breading as a thermal insulator. By enclosing the chicken breast in panko and frying, we create a steam chamber. The miso stuffing not only adds umami (glutamates) but also introduces moisture from within, counteracting the tendency of chicken breast to dry out during high-heat cooking.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Meat Mallet: Helpful to pound the chicken slightly for even thickness before stuffing.
  • Thermometer: Fry oil temp is critical. 325-350°F ensures the inside cooks before the panko burns.

Allergen Information

⚠️ Soy
⚠️ Gluten
⚠️ Eggs

Instructions

1 ✓

Pocket the chicken and stuff with miso paste.

Tip: Seal the pocket well. If miso leaks into the frying oil, the sugars will burn instantly, ruining the oil flavor.
2 ✓

Standard breading procedure: Flour, Egg, Panko.

Tip: The flour layer is the glue; without it, the egg washes off the wet meat, and the crust detaches during frying.
3 ✓

Deep fry at managed temperature.

Tip: Due to the double thickness (stuffed meat), fry at 325°F (160°C) rather than the standard 350°F. This allows heat to penetrate the center before the crumbs burn.

Recipe FAQ

Miso leaked out.
Use toothpicks to seal the pocket, or fold the chicken over tightly. Leaking miso burns the oil.
Oven method?
Bake at 400°F on a wire rack for 25 mins. Spray with oil for crispiness.
Serving?
Serve with shredded cabbage and tonkatsu sauce.

Ingredients

  • 4 fillets Chicken Breast
  • 2 tbsp Miso Paste
  • 2 cloves Garlic (minced)
  • 1 cup Panko Breadcrumbs
  • 2 large Eggs
  • 0.5 cup Flour
  • 4 cups Cooked Rice
  • 1.5 cups Oil (for frying)