Tag Archives: roasted

Homemade Spicy Roasted Chicken with Miso and Ginger

chickenLacking scallions and enough garlic to make my usual honey soy glazed chicken thighs, I needed another recipe for the thighs and drumsticks I had in the fridge. Using my Google skillz, I found a recipe from The Kitchn that involved ingredients my very bare kitchen has (it’s the end of two weeks again where the roomies and I bike to Chinatown for our groceries).

Ingredients (slightly modified from posted recipe):

  • 3 chicken thighs
  • 3 drumsticks
  • 3 tablespoons of miso paste (darker is better for this)
  • 2-inch piece of fresh ginger, peeled and chopped
  • 4 to 6 garlic cloves
  • 1 tablespoon of lemon juice
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili powder  Continue reading Homemade Spicy Roasted Chicken with Miso and Ginger

Homemade Panko-Crusted Chicken


For those of you who don’t know, I actually cook at home for dinner every Monday through Thursday, and sometimes for lunch on the weekends.  I’m not always eating out as my blog may suggest… Pictured above is what LAW and I had for dinner last night.  Panko-crusted chicken thigh, roasted broccoli, mashed potatoes, and sauteed portabella mushrooms.  Nothing too fancy though since I normally make Chinese food, this seemed special.


J.P. brought us home two bags of Kraft Chili Lime and Panko mix, which was essentially panko mixed with some lime flavor and cheddar cheese.  Panko, by the way, is a Japanese style bread crumb.  The only difference from regular bread crumbs is that panko is made with crustless bread.  The crustless bread is coarsely ground and tends to stay crispier than regular bread crumbs because they do not absorb as much grease.  I defrosted the chicken thighs, patted on the panko and cheddar, and stuck it in the oven for about 30 minutes.  I read somewhere that you shouldn’t cut up chicken right after you cook it because you end up losing all the juices.  It’s best to wait a bit so the moisture is sealed in, which is what we did.  The chicken ended up very juicy and tender.  I was quite happy with it!  The Kraft packet was pretty solid, with just a hint of lime.  I didn’t have to add any other seasonings as the mix provided enough flavor on its own.  I still have some more mix and chicken which I will save for another lazy cooking day.  It’s honestly too easy. Continue reading Homemade Panko-Crusted Chicken