Crispy noodle wrapped chicken
These golden, crispy nests of noodles and sweet, salty chicken are hard to resist, especially dunked in a fiery soy and maple sauce.
Ingredients
- 4 boneless, skinless chicken thighs, trimmed of excess fat
- 2 tsp dark soy sauce
- 2 tsp maple syrup
- 65g/2¼oz nest dried medium egg noodles
- 2–4 tbsp sunflower oil
For the sauce
- 2 tbsp light soy sauce
- 2 tbsp maple syrup
- 1 tbsp tomato ketchup
- 1 tbsp finely chopped fresh root ginger
- pinch chilli flakes
Method
Put the chicken thighs in a bowl with the soy sauce and maple syrup and toss together well. Leave to marinate for 5–10 minutes.
Put the noodles in a saucepan, cover with just boiled water from a kettle and return to the boil. Cook for 2 minutes, stirring to separate the noodle strands. Drain in a sieve and rinse under cold water. Tip the noodles onto a clean tea towel and pat dry.
Arrange the noodles into four long piles, with each strand as straight as possible. Roll each of the chicken thighs in the noodles.
Heat 2 tbsp of the oil in a large, non-stick frying pan over a medium heat. Lower each chicken parcel carefully into the hot oil using a slotted spoon and fry for around 10 minutes, or until the chicken is completely cooked and the noodles are crisp. Turn the parcels on all sides as they fry, to ensure the chicken is cooked throughout, and add a little extra oil if needed.
While the chicken is cooking, mix the sauce ingredients together and pour into a small serving bowl. Drain the chicken on kitchen paper and serve with the soy maple sauce for dipping.
