Steps

1. Cut the thick chicken thigh (for karaage) in half, then make a slit in the center of each piece and open them flat.
   🕒 00:49
2. Thinly slice half a chicken breast similarly to the thigh. [Key Tip!] To ensure even cooking and prevent burning, slice thinly and flatten.
   🕒 02:34
3. In a bowl, combine 1 tbsp Miso, 1 tbsp Sugar, 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 clove Grated Garlic, and 1 tbsp Vegetable Oil. Mix well to create the miso marinade. [Key Tip!] Because of the high sugar and miso content, it's prone to burning, so thinly slicing the chicken is crucial.
   🕒 03:10
4. Cut 2 leaves of Cabbage into bite-sized chunks.
   🕒 04:14
5. Heat 1 tbsp Vegetable Oil in a frying pan and stir-fry the cut cabbage until softened.
   🕒 05:06
6. Season the stir-fried cabbage with a pinch of Salt (to taste) and Coarsely Ground Black Pepper (to taste), then mix.
   🕒 05:25
7. Once vibrant, transfer the stir-fried cabbage to a plate.
   🕒 05:32
8. Place the prepared chicken in a tray and coat evenly with the prepared miso marinade. [Key Tip!] Because the chicken is sliced thinly, it absorbs flavor quickly, so marinating time is not necessary.
   🕒 05:40
9. Add oil to the frying pan and arrange the marinated chicken thighs.
   🕒 06:13
10. Next, arrange the chicken breast in the frying pan.
    🕒 06:30
11. Pour all the remaining miso marinade over the chicken.
    🕒 06:38
12. Grill without moving until golden brown.
    🕒 06:45
13. Flip and cook briefly over low heat.
    🕒 07:05
14. Finally, stir-fry everything briefly to combine the thigh and breast pieces.
    🕒 07:23
15. Line a plate with the stir-fried cabbage and arrange the grilled chicken on top.
    🕒 07:31