Cooking Time: 45 minutes

Serves 4 to 6

What you need:

• 1-pound boneless skinless chicken breasts cut into 1-inch pieces
• 1 pouch Haven’s Kitchen Gingery Miso Sauce
• 1/2 cup rice flour
• 1 tbsp cornstarch
• neutral oil for frying
• 2 tablespoons sesame seeds

How to make it:

1. Marinate chicken pieces with ½ pouch of Gingery Miso sauce for about 30 minutes
2. When you’re ready to cook, in a deep wok or Dutch oven, heat at least 3 inches of oil on medium until you see it shimmering
3. Meanwhile, combine the rice flour and cornstarch in a shallow bowl
4. Dredge the chicken into the flour mixture then carefully add to oil
5. Cook for about 5 minutes or until crispy and golden brown. Drain the chicken on paper towels
6. Discard the hot oil and reheat the wok. Bring the rest of the pouch of sauce to a simmer over medium heat. Add the crispy chicken and toss to coat with the sauce
7. Sprinkle with sesame seeds, then serve