Step 1 – Marinate Chicken in Miso and Ginger paste and rest for minimum 2 hours
Step 2 – Remove chicken from the fridge and preheat oven to 200 degree Celsius.
Step 3 – Oil a roasting/baking tray and place the chicken making sure the pieces are not overlapping
Step 4 – Roast the chicken for 20 minutes, it will release juices as it cooks.
Step 5 – Remove from the oven and pour the pan juices in a saucepan. Cover the chicken with foil and let it rest.
Step 6 – Place the saucepan with pan juices on medium heat and add the sugar and coconut milk to it. Finally add thinly sliced chillies and fish sauce. Combine and let it reduce to a thin caramel consistency.
To serve, arrange your chicken on your serving platter and pour over the miso caramel. Garnish with chopped coriander.
Recommended sides - Coconut Rice and Pickled Cucumbers.