Miso Butter Chicken with Salted Butter

For the chicken:

2-3 chicken breasts butterflied and pounded to 1 ½ cm thickness

75 grams panko breadcrumbs 

2 tbsp white and black sesame seeds

1 large egg

1 tsp tahini

½ tsp garlic granules 

¼ tsp ground ginger

50g flour 

Vegetable oil

For the sauce: 

65g All Things Butter Salted (or unsalted) Butter divided 

2 tbsp white miso paste

1 banana shallot minced

1 tbsp shaoxing wine

200 ml chicken stock

Juice of ½ lime

To serve:

Fresh lime and minced chives

Step 1

Place the breadcrumbs and sesame seeds in one shallow bowl. Whisk the egg, tahini, garlic and ginger alongside 1 tbsp water in another shallow bowl then add flour in a third. 

Step 2

Add enough vegetable oil to the bottom of a cast iron skillet so it fully coats the bottom and comes up by ½ cm then heat on medium until hot.

Step 3

Working in batches, place the chicken in the flour, egg coating, then breadcrumb mix and fry in the oil for 3-4 minutes per side until golden and sprinkle with a little salt. 

Step 4

In the meantime mix the miso with 50g of the room temp butter together. Add the remaining butter to a saucepan on medium heat melting then add the shallot and cook until softened. Deglaze with the shaoxing wine then add the stock and lime juice. Let this reduce on a high simmer for 5 minutes then swirl in the butter and cook stirring until it creates a silky sauce. 

Step 5

Plate the chicken alongside dressed greens, top with the sauce and chives and perhaps another squeeze of lime.