Sesame and Miso Glazed Chicken with Fresh and Crunchy Noodle Salad

Preparation time:30 minutes


  • 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.