Miso Glazed Fried Chicken

I had to post this today. My parents came over for lunch yesterday, and I made this. It was absolutely delicious. It was a definite recipe rave. Red miso paste has gluten, so I used a gluten free white one and it was great. Also, I marinated the chicken for 24 hours, and it was awesome. Oh...storing leftovers...store the chicken separately from the glaze, otherwise it loses it's yummy crispiness. I served this with stir fried frozen veggies with Chinese 5 spice.

Just another reminder: make sure your soy sauce is gluten free. I use San J, but I believe that LaChoy is gluten free as well.

I got this from the Conde Nast site, and if you want to see the original recipe, please click here.

Miso-Glazed Fried Chicken

For chicken
4 skinless chicken drumettes
4 skinless chicken thighs
2 cups sake
1/2 cup mirin
1 teaspoon finely grated fresh ginger
2 cups cornstarch
About 3 cups vegetable oil for frying

For glaze
1/2 tablespoon butter
2 tablespoons finely chopped onion
1/2 teaspoon minced garlic
1/2 teaspoon finely grated fresh ginger
1/2 cup red miso
1/4 cup packed light brown sugar
2 tablespoons soy sauce
1/4 teaspoon hot mustard paste
Black pepper to taste
1 cup pineapple juice
1/2 cup ketchup

Make chicken:
Wash and pat chicken dry, then marinate in sake, mirin, and ginger in a bowl for 3 hours. Drain chicken, discarding marinade. Heavily coat 4 pieces of chicken at a time in cornstarch and fry in hot oil in a large skillet, turning occasionally, until golden and just cooked through, about 15 minutes per batch. Drain on paper towels. Cool completely, then chill, covered.

Make glaze:
Cook onion and garlic in butter in a 2-quart saucepan until softened, then add all remaining ingredients and cook, stirring, until simmering. Reduce heat and slowly simmer, stirring frequently, about 20 minutes. Purée in blender until smooth, and cool. Brush glaze on chicken before serving.