This original chicken dish is full of exotic surprises and delights. 


  • 1/2 cup (110g) yellow miso paste

  • 2 cloves garlic, crushed

  • 1 tbsp Chang’s Sesame Oil

  • 800g skinless chicken thigh fillets, cut into 4cm wide strips

  • 1/4 cup vegetable oil

  • 3/4 cup self-raising flour

  • 3/4 cup cornflour

  • 2 tbsp sesame seeds

  • Fresh and Crunchy Noodle Salad

  • 1 bunch mint, leaves picked

  • 1 bunch coriander, leaves picked

  • 2 green onions, thinly sliced

  • 2 packets Chang’s Crunchy Noodles

  • 1/2 cup Chang’s Oriental Salad Dressing


  • 1.

    Place miso paste, garlic and sesame oil in a large bowl and mix well to combine. Add chicken and toss to combine. Cover and set aside for 20 minutes.

  • 2.

    Add vegetable oil to large frying pan and heat over medium-high heat until hot. Place flours in a large bowl and whisk to combine. Place the marinated chicken into the flour mixture and toss to coat.

  • 3.

    Cook the chicken, in batches, for 2-3 minutes or until golden and cooked through. Drain on paper towel.

  • 4.

    Sprinkle with sesame seeds and serve immediately with the fresh and crunchy noodle salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1461kj
  • Fat Total 55g
  • Saturated Fat 9g
  • Protein 73g
  • Carbohydrate 170g
  • Sugar 6g
  • Sodium 1259mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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