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Spicy Miso Chicken スパイシー味噌チキン

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Love a good, easy appetizer recipe? Sweet and savory with a good douse of spice, these tulip shaped chicken drumettes with a spicy miso dipping sauce are a party favorite.

Spicy Miso Chicken on a plate.

My husband and I were talking what chicken drumettes recipe I can make for our next dinner since 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.

Watch How To Make Spicy Miso Chicken スパイシー味噌チキンの作り方

Easy baked chicken appetizer recipe. Tulip shaped chicken drumettes with a spicy miso dipping sauce.

I have been to the restaurant once when I stayed in Berkeley for a summer during high school to study 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. 🙂

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Spicy Miso Chicken on a plate.

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

The spicy sauce uses red miso, which has a bolder 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 on a plate.

Well, according to my husband, these chicken drumettes are pretty close to what they serve at Norikonoko.  You can imagine his happy face when he gave these drumettes a try. 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. Enjoy these Spicy Miso Chicken as a finger food at a party, or make it the main course, along with a side of rice and a refreshing Asian coleslaw.

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Spicy Miso Chicken
5 from 1 vote
Spicy Miso Chicken | Easy Japanese Recipes at JustOneCookbook.com
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Prep Time
15 mins
Cook Time
20 mins
Total Time
1 hr 45 mins
 
Course: Appetizer, Main Course
Servings: 4
Author: Nami
Ingredients
  • 1.20 lb chicken drumettes (1.2 lb = 17 pieces) (See Notes)
  • Cooking spray (or 1/2 Tbsp oil)
Seasonings:
  • 2 Tbsp sake
  • 1 tsp ginger
  • 3 cloves garlic
Spicy Miso Sauce:
  • 4 Tbsp miso (I used red miso)
  • 2 Tbsp mirin
  • 1 Tbsp Sriracha sauce
Instructions

  1. Gather all the ingredients.

    Spicy Miso Chicken Ingredients
  2. Using kitchen shears, cut and remove the meat from the tip of the bone.
    Spicy Miso Chicken 1
  3. And when you remove the meat half way, peel it back so that it forms a “tulip” shape.
    Spicy Miso Chicken 2
  4. Mix all the seasonings in a small bowl.
    Spicy Miso Chicken 3
  5. Put the chicken and seasonings in a large Ziploc bag and massage the chicken. Refrigerate for 30 minutes.
    Spicy Miso Chicken 4
  6. Line the broiler pan with aluminum foil on the bottom (for easy cleanup) and grease the rack with cooking spray.
    Spicy Miso Chicken 5
  7. 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.
    Spicy Miso Chicken 6
  8. 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.
    Spicy Miso Chicken 7
Recipe Notes

Chicken drumettes: 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.

 

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  1. The best thing about your recipes is that they are easy and delicious! Your photos are a testament to that. I’ve just had my dinner but these wings are making me salivate! I think must be the combination of spicy and miso! 🙂

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  4. I love it! I am looking for finger type food for the holiday season and these are perfect!
    It must be so lovely to be able to have that same taste at home, I am sure your kids would love these chicken pops.

    They look addictive!

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  7. 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? 😛

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  8. 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.

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  10. 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 🙂

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  15. 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!

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  23. 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

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  24. 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 🙂 !

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  25. 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!

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    • 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. :)).

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  26. 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.

    26
    Reply

    • 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!

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  27. 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!

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  28. 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!

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  29. 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!

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  32. 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!

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  35. 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 🙂

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  38. 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!

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  43. 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!

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  45. 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.

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  46. These drummets look like little boxing fists. LOL! How adorable! I have a passion for drummets and drumsticks. You know I would try this out.

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  54. 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,
    Maggie

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  58. 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!

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  59. 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…

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    Reply

    • 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? 🙂

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    • 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!

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  65. 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. 🙂

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    • 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. 🙂

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  67. zouhair fiorino Najjar,,,

    Hi …proud to be following you for more than 3 years…i loved this spicy Miso chicken..Unfortunately ,Miso is not and will not be available in our country..on the other hand the Ingredients to prepare it at home ..Soy sauce is available..would you kindly suggested the nearest recipe to replace Miso…Many thanks and best wishes

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    • Hi Cara! I assume you’re talking about 2 Tbsp mirin in the sauce? You can either slather the chicken with the sauce toward the end of cooking (so alcohol will be evaporated during cooking) OR change to sugar (maybe 1 Tbsp to start?). Hope this helps! 🙂

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