An innovative twist on the Angel Hair Sushi Roll, Davy Devaux’s signature Angel Hair Chicken Nugget recipe is a delicious, light snack you can make in a matter of minutes. Succulent fried chicken thigh filet is enveloped in crunchy fried Wai Wai and tempura batter, then gently fried to lightly crisped perfection.
For the center of the chicken nuggets you will need a single, de-boned chicken thigh filet with the skin on. Season the filet with a little sea salt and black pepper on both sides.
Drizzle your frying pan with a few drops of cooking oil, then pre-heat on a medium heat until the oil is sizzling. Using a pair of tongs, place the thigh filet into the pan, and cook gently on both sides, allowing approximately 5-6 minutes for each.
Once the chicken is cooked to a light golden brown on both sides, use your finger to gently press the surface to ensure it is cooked through. You can also check this using a thermometer. The temperature should read between 62-64ºC (144-147ºF). Transfer the chicken onto your chopping board, using the tongs. Allow the chicken to rest for 5-10 minutes.
Sieve a small amount of tempura flour into a metal or glass mixing bowl. Add roughly 50 ml of cold water and whisk together, adding more flour or water if necessary. Whisk to a thin, creamy consistency – or until the lumps of flour have largely dissolved. Set aside while you prepare the noodles.
Using your fingers, crush up a quantity of Wai Wai into a glass bowl. Be mindful of the fact you will need enough to adequately cover about 8 small chicken nuggets.
Preheat the deep fat fryer to 190 C/ 374 F.
Using a sharp knife, slice the cooled chicken thigh filet into roughly 6-8 bite-size pieces. With your fingers, dip a piece of the chicken into the tempura batter, lightly coating the entire piece. Place into the bowl of rice noodles.
Use your hands to lightly cover the entire piece of
chicken with noodles. Avoid rolling the chicken, as the batter will run off. Transfer over to the deep fat fryer, allowing the nugget to cook through for about 20 seconds until lightly golden and crispy. Remove with a pair of metal tongs and set onto a paper napkin, allowing any excess oil to be absorbed. Repeat for the remaining chicken pieces.