Crispy Noodle Chicken
Crispy Noodle Chicken



  • 4 boneless skinless chicken thighs
  • 2 tsp soy sauce
  • 2 tsp maple syrup
  • 65g dried egg noodles
  • 3 tbsp oil
  • For the Sauce
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • Pinch of dried chilli
  • 1 tbsp chopped fresh ginger
  • Place the chicken in a bowl with the maple syrup and soy sauce, toss together, and leave to marinate for 10 mins. Meanwhile, pop the noodles in a saucepan and add boiling water. Cook for 2 mins, then drain in a sieve and refresh with cold water. Tip onto a tea towel and pat dry.
  • Arrange the noodles into 4 long piles, trying to get each strand as straight as possible. Roll the chicken thighs in the noodles, then fry each chicken parcel in hot oil - turning as you do so - for around 10 mins, or until the meat is cooked and the noodles are crispy.
  • While the chicken is frying, mix the sauce ingredients in a serving bowl. Drain the crispy noodle chicken on kitchen paper, and serve with your dipping sauce.
15 mins
2 serving

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