Crispy Shrimp Chip Wasabi Chicken
20 min
Umami Fusion Crispy Chicken Stack with Miso-Tomato Reduction and Avocado-Mushroom Medley
A bold 12-cuisine fusion masterpiece that layers Korean crispy fried chicken with Japanese miso-infused tomato sauce, Italian basil, Mexican avocado, Thai chili heat, French technique, Chinese wok-tossed mushrooms, Vietnamese herbs, Spanish paprika, Indian spices, Mediterranean olive oil, and American comfort food sensibilities. This dish celebrates global flavors in one extraordinary bite.
60 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty8/10
Sour4/10
Umami9/10
Spicy5/10
🥄 Texture
Crispy, golden-brown chicken exterior gives a pronounced crunch that contrasts with a moist, tender interior. The warm miso-tomato reduction is silky and coats the chicken while the avocado-mushroom medley adds creamy and slightly chewy, meaty mushroom bites for balanced mouthfeel.
👃 Aroma
Powerful savory-fermented notes from white miso, soy and fish sauce layered with roasted tomato sweetness form the backbone of the aroma. Bright top notes of garlic, ginger, fresh basil and cilantro plus a faint fried/oil scent and a peppery chili accent complete the fragrant profile.
🍷 Pairs Well With
Crisp cold lager or a dry, high-acid white like a Sauvignon Blanc or dry Riesling to cut fat and lift the umami; alternatively a sparkling water with lime for a non-alcoholic option.
🥗 Side Dishes
Steamed jasmine rice or garlic fried rice to soak up the sauce; quick cucumber or daikon pickle salad for brightness; or simple roasted sweet potatoes or a light green salad with citrus vinaigrette.
Ingredients(26 items)
- 12 large chicken breasts (1 pound total, cut into 4 thick cutlets)
- 23 large tomatoes (diced, about 1.5 cups)
- 32 ripe avocados (sliced)
- 48 ounces mushrooms (cremini and shiitake, sliced)
- 54 cups fresh lettuce (mixed greens, loosely packed)
- 63 tablespoons white miso paste (Japanese)
- 72 tablespoons soy sauce (Chinese)
- 81 tablespoon fish sauce (Vietnamese)
- 92 tablespoons gochujang (Korean red chili paste)
- 101 teaspoon garam masala (Indian)
- 111 teaspoon smoked paprika (Spanish)
- 123 cloves garlic (minced)
- 131 tablespoon fresh ginger (minced)
- 142 fresh Thai red chilies (sliced thin)
- 151/4 cup fresh basil (Italian, chopped)
- 162 tablespoons fresh cilantro (Mexican-Vietnamese, chopped)
- 171/4 cup olive oil (Mediterranean)
- 182 tablespoons butter (French)
- 191/2 cup all-purpose flour (American)
- 201 egg (beaten)
- 211/2 cup panko breadcrumbs (Japanese-American)
- 221 tablespoon balsamic vinegar (Italian)
- 231 teaspoon honey (Mediterranean)
- 241/2 teaspoon salt
- 251/4 teaspoon black pepper
- 262 cups vegetable oil (for frying)
Nutrition Information(per serving)
625
Calories
42g
Protein
32g
Carbs
38g
Fat
Instructions
- 1
Prepare the miso-tomato reduction: In a small saucepan, whisk together 3 tablespoons white miso paste, 2 tablespoons soy sauce, and 1 tablespoon fish sauce with 1/4 cup water until smooth.
- 2
Add the diced tomatoes to the miso mixture and bring to a gentle simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until tomatoes break down into a rich sauce.
- 3
Stir in 1 tablespoon gochujang, 1 teaspoon garam masala, 1 tablespoon balsamic vinegar, and 1 teaspoon honey. Simmer for 2 more minutes. Season with salt and pepper to taste. Set aside and keep warm.
- 4
Prepare the wok-tossed mushroom medley: Heat 2 tablespoons olive oil and 1 tablespoon butter in a wok or large skillet over high heat until shimmering.
- 5
Add sliced mushrooms (both cremini and shiitake) and stir-fry for 4-5 minutes until golden and tender. Add minced garlic and ginger, cooking for 1 minute until fragrant.
- 6
Season mushrooms with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Toss well and transfer to a plate.
- 7
Prepare the Korean crispy chicken: Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
- 8
Set up a breading station with three shallow bowls: one with beaten egg, one with all-purpose flour mixed with 1/2 teaspoon garam masala and 1/4 teaspoon paprika, and one with panko breadcrumbs.
- 9
Coat each chicken cutlet in the flour mixture, shaking off excess, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing gently so breadcrumbs adhere.
- 10
Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Carefully place breaded chicken cutlets in the hot oil and fry for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- 11
Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- 12
Prepare the avocado-mushroom medley: In a small bowl, gently toss sliced avocados with the wok-tossed mushrooms, 2 tablespoons olive oil, 1 tablespoon fresh basil, and a squeeze of lemon juice. Season lightly with salt.
- 13
Assemble the dish: Place a bed of mixed lettuce on each serving plate. Top with one crispy chicken cutlet.
- 14
Spoon the warm miso-tomato reduction generously over the chicken.
- 15
Arrange the avocado-mushroom medley on top of the chicken.
- 16
Garnish with remaining fresh basil, cilantro, thinly sliced Thai red chilies, and a light drizzle of olive oil.
- 17
Serve immediately while the chicken is still crispy and the sauce is warm.
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