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Crispy chicken with honey miso chilli dressing and messy noodle salad

Katrina Meynink
Katrina Meynink

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Cornflake-crumbed chicken with honey miso chilli dressing and messy noodles.
Cornflake-crumbed chicken with honey miso chilli dressing and messy noodles.Katrina Meynink

It has slippery noodles, crisp chicken, the background crunch of vegetables, a hot and sweet dressing, and herbs for freshness. In other words, it's a party for your mouth and an absolute joy to eat. The fact this chicken gets this kind of crisp from an oven bake is somewhat revelatory – the combo of parmesan and hand-crushed cornflakes is pure textural goodness.

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Ingredients

  • 500-600g skinless, boneless chicken thighs

  • about ½ cup plain flour for dusting

  • 2 eggs lightly whisked with 1 tbsp oyster sauce

Crumb

  • 4 cups cornflakes

  • ¾ cup freshly grated parmesan

  • ¼ cup onion flakes

  • 1 heaped tbsp sweet smoked paprika

Salad

  • 270g soba or udon noodles, cooked according to packet instructions, rinsed under cold water to halt cooking

  • 4 cups sliced red cabbage

  • generous ½ cup diced mint

  • generous ½ cup coriander leaves

Dressing

  • ½ cup honey

  • 4 tbsp sriracha hot sauce

  • 2 tbsp white miso paste

Method

  1. Step 1

    Preheat the oven to 180C fan-forced (200C conventional). Line a large baking tray with baking paper.

  2. Step 2

    Set 3 bowls along your kitchen bench and add, from left to right, the flour, the whisked eggs and, in the final bowl, the crumb mixture ingredients (give these a quick stir to combine). Roll the thighs out so they are flat (no need to flatten them with a mallet), then coat each chicken fillet in flour before dredging in the whisked egg mixture and finally coating in the cornflake crumbs. Season with salt and pepper.

  3. Step 3

    Place the chicken on the roasting tray and bake for 15-18 minutes, or until the chicken appears crisp and golden and is completely cooked through.

  4. Step 4

    While the chicken is cooking, prepare the dressing by adding the ingredients to a small saucepan and placing over low-medium heat. Cook until incorporated and warmed through. Set aside.

  5. Step 5

    Combine the salad ingredients in a bowl and add ¾ of the dressing mixture. Toss gently to coat then divide among serving bowls.

  6. Step 6

    Slice the chicken into bite-sized pieces and place on top of the cooked noodles. Drizzle the remaining dressing directly over the chicken. Serve immediately.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/crispy-chicken-with-honey-miso-chilli-dressing-and-messy-noodle-salad-20230302-h2a7d2.html