WHAT YOU DO
Step 1. Butterfly the chicken thighs, cut them into 2.5cm chunks and put them in a bowl. Weigh the chicken, then multiply the amount by 0.005 - this is the amount of salt you need. Sprinkle the salt over the chicken, mix well, then set aside for at least 10 minutes.
Step 2. Put the noodles with the contents of the dry seasoning pack in a food processor. Process until the noodles are about the size of rice grains.
Step 3. Put the potato, sweet potato or tapioca flour in a shallow dish.
Step 4. Whisk the eggs in another shallow dish and put the instant noodles in a third dish. Dredge the chicken thighs in the flour and shake off the excess, then dip in the egg. Dredge in the instant noodles, pressing firmly so they adhere. Lay the chicken on a cooling rack placed over a tray.
Step 5. Pour the cooking oil into a pan, preferably a medium wok, set over a medium heat. Fry the chicken in two batches at 160C. Fry the pieces for four minutes, then put them on the rack placed over the tray - there’s no need to fry again.
TIP
You can vary the flavour by using other types of instant noodles, but make sure the seasoning packet is a dry mix, not a paste. Also, use only the seasoning powder, not any oil or dehydrated vegetables that may come in the packet.
Recipe extracted from Kung Pao and Beyond by Susan Jung
