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Smoky bacon and miso chicken
Smoky bacon and miso chicken
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Bacon-wrapped garlic spring onion stuffed chicken thighs glazed with miso maple syrup for irresistible caramelization.
Ingredients:
  • 4 spring onions, chopped, plus extra to serve
  • 12 slices flat pancetta or streaky bacon, rind removed
  • 4 large chicken thigh fillets, trimmed
  • 48.00 gm miso paste (see Notes)
  • 42.00 gm soy sauce
  • 54.00 gm maple syrup
  • Sunflower oil, to shallow-fry
  • 25g dried rice vermicelli noodles
  • Sweet potato mash, to serve
Instructions:
  • Preheat the oven to 200C.
  • Combine the spring onion, garlic, 1 tsp salt, and 1 tbs olive oil in a small food processor and blend until a smooth paste forms.
  • Lay out 3 pancetta slices slightly overlapping on a sheet of baking paper. Put a chicken thigh, smooth-side down, at one end. Repeat with the remaining pancetta and chicken thighs. Spread a spoonful of spring onion paste over each chicken thigh and fold to enclose.
  • Wrap each chicken thigh snugly with pancetta to create a tasty parcel. Heat the leftover 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken parcels to the skillet with the seam side down, cook and turn for 5 minutes until they turn a light golden color. Transfer to a baking paper-lined baking tray.
  • Combine miso paste, soy sauce, and maple syrup in a small bowl, then generously coat the pancetta with this flavorful mixture. Bake for 20-25 minutes until perfectly cooked.
  • Heat sunflower oil in a frypan over medium heat. Divide the noodles into clumps and fry in batches until puffed and crispy. Drain noodle frizz on a paper towel.
  • Plate the chicken over a bed of sweet potato mash, topped with a generous portion of crispy noodles and extra spring onion for a delicious finish.

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