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Crunchy Oven Miso Chicken Strips

If you’re a fan of chicken and a fan of crispy, look no further. These miso chicken strips pack a vibrant flavour while remaining crunchy and juicy at the same time. I highly recommend not skipping the jalapeño mayo dip, because we all know how crunchy chicken needs something to be smothered in. Plus you’ll find out about a cheap hack on how to increase flavour while reducing food waste (!), so it’s a win-win. Shall we?

Julie’s Sticky Miso Marinade Checklist

  • sweet miso paste
  • soy sauce or tamari (GF option)
  • maple syrup
  • sesame seed oil
  • sesame seeds
  • panko breadcrumbs

You can also use it for various types of veggies, tofu and fish or seafood. This marinade is quite thick and miso paste here acts as the sticky agent allowing us to not use any eggs. That’s another win-win considering allergens.

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Crunchy Oven Miso Chicken Strips

Appetizers & Snacks 45 min. 2 servings
1 cup = 250 ml
1 tbsp = 15 ml
1 tsp = 5 ml


Cut chicken into bite sized strips. Mix the marinade ingredients together and let stand for 15 minutes. In the meantime, preheat your oven to 160 °C (fan setting) or 180 °C (no fan). Line a shallow baking tray with baking paper.

Mix panko breadcrumbs with the sesame seeds. Mix the jalapeno-mayo dip ingredients using a whisk to make sure its smooth – it will be on the runnier side and that’s exactly how we want it.

Prepare chicken: take one strip of poultry and make sure it’s covered in the miso marinade. Roll it in the breadcrumb mixture and lay on a baking tray. Repeat with remaining ingredients. Brush each strip with a touch of oil and place in the oven for 25 minutes, flip halfway through cooking.

Serve hot right out of the oven together with the spicy jalapeño dip.


For the miso chicken

  • 400 g of chicken meat
  • 3 tbsp of sweet white miso
  • 2 tbsp of tamari
  • 2-3 tbsp of maple syrup
  • 2 tbsp of neutral tasting cooking oil (I use unrefined organic sunflower seed oil) + 2 tbsp for cooking

For the crumbs

  • 2/3 cup of panko breadcrumbs
  • 1/3 cup of sesame seeds (can be a mixture of black and white or either)

For the jalapeño-mayo dip

  • 2-3 tbsp of mayo
  • 2-3 tbsp of liquid from pickled jalapenos
  • 1 tsp of paprika
  • 1/2-1 tsp of your favourite hot sauce

Make this Recipe Step by Step

Step 1

Mix all of the ingredients for the marinade.

Make this Recipe Step by Step

Step 2

Pour marinade over the chicken strips.

Make this Recipe Step by Step

Step 3

Rub chicken with the marinade and let it sit for at least 15 minutes or overnight. If you’re leaving it to marinade overnight, make sure you cover and put it in the fridge.

Make this Recipe Step by Step

Step 4

Roll each chicken strip in the panko and sesame seed mix.

Make this Recipe Step by Step

Step 5

Arrange on a shallow baking tray lined with baking paper in one layer.

Make this Recipe Step by Step

Step 6

Brush a light layer of either sesame seed oil (not toasted) or neutral tasting oil of your choice. Bake in a 160 °C (fan) or 180 °C (no fan) oven until crispy, about 25 minutes.

Make this Recipe Step by Step

Step 7

Mix all of the sauce ingredients in a bowl until evenly combined. A whisk works best.

Make this Recipe Step by Step

Step 8

Remove from oven and serve with the dipping sauce.

Make this Recipe Step by Step

Step 9

Dip and dig in.

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