Spicy Miso Chicken スパイシー味噌チキン

Print RecipeJump To Recipe

Spicy Miso Chicken | Easy Japanese Recipes at JustOneCookbook.com

My husband and I were talking what chicken drumettes recipe I should make next time as our children love drumettes.  Then he said he really misses these Spicy Miso Chicken from Norikonoko, a mom and pop Japanese diner in Berkeley, California.

I have been to the restaurant once when I stayed in Berkeley for a summer during high school to study …. you’ve guessed it, English!  My host family took me there when I was missing Japanese food.  According to my husband, he and his friends treated this Japanese diner like their second kitchen back in college.

As I had never tasted this miso chicken that he loved, I had to rely on his description of the taste to recreate the recipe.  It’s been a while since my husband tried the miso chicken at the restaurant too, so let’s say I made this recipe inspired by the restaurant’s version. :)

Spicy Miso Chicken | Easy Japanese Recipes at JustOneCookbook.com

The restaurant makes the spicy miso chicken drumettes into “tulip” shape.  This is pretty simple to do it (see my picture/video), and it’s easy to eat because half of the meat already came off the bone.

This spicy sauce uses red miso, which has more bold flavor than white miso or awase miso (red & white mixed miso).  You can use white or awase miso, but the sauce will be quite different from the intended flavor.

Spicy Miso Chicken | Easy Japanese Recipes at JustOneCookbook.com

Well, according to him, these chicken drumettes are pretty close to what they serve at Norikonoko.  My husband was soooooooo happy!  I reduced the amount of Sriracha sauce for my children’s portion, so they really enjoyed this quick appetizer as well.  If you love spicy food, feel free to add more Sriracha sauce.

We also made a video for you to show how easy this recipe is.  And please follow my YouTube channel if you haven’t.   :)

Thank you so much for reading and enjoy the rest of week and weekend!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Spicy Miso Chicken
Prep time
Cook time
Total time
Serves: 2-4
  • 1.20 lb. (17 pieces) chicken drumettes*, rinsed and pat dried
  • Cooking spray (or ½ Tbsp oil)
  • 2 Tbsp. sake
  • 1 tsp. ginger
  • 3 cloves garlic
Spicy Miso Sauce
  1. Using kitchen shears, cut and remove the meat from the tip of the bone.
  2. And when you remove the meat half way, peel it back so that it forms a “tulip” shape.
  3. Mix all the seasonings in a small bowl.
  4. Put the chicken and seasonings in a large Ziploc bag and massage the chicken. Refrigerate for 30 minutes.
  5. Line the broiler pan with aluminum foil on the bottom (for easy cleanup) and grease the rack with cooking spray.
  6. Place the chicken on the rack in single layer. Broil on high for 10 minutes and then flip to continue cooking for another 8 minutes.
  7. Meanwhile make spicy miso sauce. Combine the sauce ingredients in a small bowl and mix all together. You can apply the sauce when the chicken is done, or you can put the sauce in a small dish and serve with the chicken.
* You can use chicken drumsticks but drumettes marinade and cook faster.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Leave a Comment

Your email address will not be published - required fields are marked *

  1. David Ng

    Must try this! Funny, I was going to start in on one of your other chicken recipes you mentioned recently on FB, but then saw this one. Coincidence? 😛

  2. Linda

    Hi Nami, thank you for sharing this delicious dish. May I check if I do not have sriracha, can I substitute with other type of chilli sauce?

    Thank you.

  3. My hubby can eat spicy chicken drumettes and wings all the time and would absolutely love these! The flavor combination sounds fabulous, thank you for the detailed pictorials as always Nami – pinning – can’t wait to try these :)

  4. Now I’ll have to return to the store and pick up a tub of red miso paste (I just bought white miso this week). I can see these appetizers not lasting long at all on the plate. I can imagine the flavor…yum! Filipinos also do that to chicken (I think they call it lollipop style) though I’ve never tried it. Looks great, Nami!

  5. I love the story behind these chicken wings. And I love how they’re tulip shaped. I’ve never tried that before and have wondered how it’s done but now I know. Thanks Nami! xx

  6. Eha

    Lovely simple recipe where just a few defining ingredients would create a wonderful taste ~ I think I’ll make these for dinner and may even use chicken legs or thighs and stick them in the oven – bet the taste would be seriously good and I would not have to wait for freinds to drop in and hand these around party style :) !

  7. Nice frenched chicken wings…..
    fancy tulip shaped, just like an upscaled dining restaurant did,
    btw, i love to apply it with the chicken too instead just serving is aside, don’t forget to boil again any sauce that contact with the raw chicken!

    • Hi Dedy! That’s a great point and some people are not aware of that. For this recipe, we DO NOT marinade the chicken in the sauce. Sauce is just for dipping only (not sure why, but that’s how this restaurant serves – according to my husband’s memory. :)).

  8. Mae

    We’ve been to Norikonoko in Berkeley to sample their ramen and it was good.

    Yes, it’s a very small place run by an elderly couple, but was impressed when I overheard the “mom owner” say to the young Japanese students (who had just dined at her restaurant attending UCB ) to stay healthy and be focused with their goals. She is like a mom away from home.

    I look forward to trying your recipe soon.

    • Mae, I hope to visit the restaurant again. Aww how nice. It’s wonderful to have a restaurant (owner) who cares about customers health and well being. My husband ate there often when he was in UCB too. There must be so many people treating the restaurant as their home. :) I’ll try the ramen next time. Thank you for the comment!

  9. I’m a fan of this recipe for sure! I like using the oven these days so while it wouldn’t have the char grill flavour, at least I know a delicious dinner will be ready!! Oh and yes, miso and sirracha.. perfect!

  10. My sister goes to UCBerkeley, so maybe she`s heard of this place! Haha, I`ll have her take me when I visit her because these chicken look so drool-worthy!

  11. Don’t you love creating restaurant favorites? These look so good! Thank you for sharing. A delicious end to a long Thursday! I hope you have a wonderful weekend!

  12. There’s a local Japanese restaurant that I used to go to all the time that served chicken “lollypops” and I always wanted to make them at home. Great video tutorial Nami!

  13. Seriously, I have always wanted to learn how to make those cute little chicken lollipops! You make it look so easy and this recipe looks scrumptious :)

  14. Hi Nami, these look really lovely – I must admit I’ve never heard of (or seen) a “drumette” though! Is it like a drumstick with the bottom bit pulled off, or…?

    I’ve imported 2 tubs of miso paste to Sweden, haha – I figured I might not be able to find it up in the north here so it’s good to see something like this to add to my list of things to try. I think this would be a hit with my parents-in-law!

  15. Nami, what an absolutely wonderful quick and easy appetizer. I love that the list of ingredients is rather short and with things that I can easily get in my favorite Asian store – your presentation is so pretty, I really like the look of the “pottery” plate, so very nice for this type of dish.
    You make the very best chicken recipes, dear friend! Always so very tatsy!

  16. Hi Nami! These look delicious. I think I still have some red miso on-hand. The kids love anything with chicken drummies as well. I know they would love this. I like that you can adjust the level of spiciness too. Miss A isn’t a fan of too much heat, but Mr. N can handle more than I can at this point! I hope that all is well. Have a wonderful Thanksgiving break with the kids.

  17. maggie

    These chickie wings much much better to than the nasty buffalo wings served everywhere. I made those one recipes one time and swore “never again”. The ability to control the amount of spicy heat makes all the difference. Comment: don’t forget to save the wing tips for making stock.

    Question: I bought a special mold to make mooncakes but none of my cookbooks (chinese, japanese, thai and collected asian) have a recipe. Can you help me find something yummy, pretty please??

    Warm hugs,

  18. What great little sweet and spicy chicken bites! These would make wonderful appetizers, but I’m afraid I would eat so many before the party started, that there wouldn’t be anything left over for the guests. :) Great sauce!

  19. You probably remember I am crazy for hot food, so when I saw spicy miso chicken I knew I would love the idea. And I was right! It looks amazing! Exactly like my kind of food, so expect it one day on my blog 😉 Thumbs up for the video!
    PS Sorry for late comments. I have been travelling once more…

    • Hi Carol! Yes, you can. I’d even put it in bento box. However, I may not be the right person to answer as I’m used to eating bento at room temeprature (that’s how it is in Japan). For your guests, I assume it’s nice to serve hot/warm. At least cover in aluminum foil and keep it warm in the oven? :)

    • Lorna Machine

      Hi Carol. We had some left over from our BBQ, they are just as delicious cold! Just make sure that they have about 5 mins out the fridge before eating though as sometimes if the chicken is too cold it can cause an upset tum!

  20. Lorna Machine

    Thank you Nami for such a yummy recipe. We went to a BBQ this last weekend so I tried this on a batch of 3kg’s of chicken & we had vegetarians there so i thought I’d try it with Tofu too! As we were going to a BBQ I didn’t want to take extra containers and have people getting dipping sauce on them, so I made extra sauce and brushed the chicken and tofu as they were grilling. The result was a hit —- everyone wanted the recipe! You know what??? I loved the Tofu more! Thank you once again. Keep them rolling! If I can find a photograph I’ll post it for you. :-)

    • Hi Lorna! I’m so happy to hear this dish was a hit! Thank you so much for your feedback! You know, tofu and miso work REALLY well…. I’m happy everyone enjoyed this dish. :)