A fusion dish incorporating white miso paste for a salty, savory depth.
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In a small bowl, whisk together the white miso paste, soy sauce, mirin, and rice vinegar until smooth to create the glaze.
Toss the chicken pieces with cornstarch in a separate bowl until lightly and evenly coated.
Heat one tablespoon of oil in a large wok or skillet over high heat until shimmering.
Add the chicken in a single layer and sear until golden brown and cooked through, about 5-6 minutes, then remove from the pan.
Add the remaining tablespoon of oil to the wok and stir-fry the dried chilies, ginger, and garlic for 30 seconds until fragrant.
Return the chicken to the wok and pour the miso glaze over the mixture, tossing rapidly to coat.
Stir in the roasted peanuts and half of the scallions, cooking for another minute until the sauce thickens into a shiny glaze.
Remove from heat and garnish with the remaining fresh scallions before serving over steamed rice.
