Ingredients

The following ingredients have 4 Servings
  • 4 spring onions, chopped, plus extra to serve
  • 2 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 12 slices fat pancetta or streaky bacon, rind removed
  • 4 large chicken thigh fillets, trimmed
  • 2 tablespoons miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • Sunflower oil, to shallow-fry
  • 25g dried rice vermicelli noodles
  • Sweet potato mash, to serve

Instruction

  • Preheat oven to 200°C.
  • Place the spring onion in a small food processor with the garlic, 1 tsp salt and 1 tbs olive oil. Whiz to form a paste.
  • Place 3 pancetta slices, slightly overlapping, on a sheet of baking paper, then place a chicken thigh, smooth-side down, at one end. Repeat with remaining pancetta and chicken thighs. Spread a spoonful of the spring onion paste over each chicken thigh and fold to enclose.
  • Wrap each chicken thigh tightly with pancetta to form a parcel. Heat the remaining 1 tbs olive oil in a frypan over medium-high heat. Place chicken parcels in the pan, seam-side down, and cook, turning, for 5 minutes or until light golden. Place on a baking paper-lined baking tray.
  • Whisk together miso paste, soy sauce and maple syrup in a small bowl and generously brush over the pancetta. Bake for 20-25 minutes until cooked through.
  • Meanwhile, heat the sunflower oil in a frypan over medium heat. Separate the noodles into clumps and fry in batches. As soon as the noodles puff and crisp, remove and drain noodle frizz on paper towel.
  • Serve chicken on sweet potato mash with noodle frizz and extra spring onion.