Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of boneless, skinless chicken thighs into 1-inch pieces and pat them dry with paper towels.

2. 2

   In a medium bowl, whisk together 4 tablespoons of white miso paste, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 0.5 teaspoon of garlic powder, 0.5 teaspoon of ginger powder, and 2 tablespoons of water until smooth to create the miso honey glaze.

3. 3

   Toss the 1.5 pounds of chicken pieces with 0.5 cup of cornstarch, ensuring each piece is lightly coated, then set aside for 5 minutes.

4. 4

   Heat 2 cups of vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C), then carefully flash-fry the chicken in batches for 3-4 minutes until golden brown and cooked through, transferring cooked chicken to a paper towel-lined plate to drain.

5. 5

   In a large bowl, combine 1 thinly sliced bunch of collard greens, 0.25 thinly sliced small red onion, 2 tablespoons of apple cider vinegar, 1 tablespoon of olive oil, 1 teaspoon of Dijon mustard, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper, then massage the dressing into the collard greens for 2 minutes to soften them.

6. 6

   Heat a separate clean large skillet over medium heat, add the flash-fried chicken and pour the prepared miso honey glaze over 1.5 pounds of chicken pieces, tossing for 1-2 minutes until the chicken is thoroughly coated and the glaze thickens slightly.

7. 7

   Serve the Flash-Fried Miso Honey Glazed Chicken Bites immediately alongside the Quick Collard Slaw.