This Sweet Soy Butter Udon with Crispy Panko Chicken is quick, simple and delicious. The sauce is rich, savoury and slightly sweet, with just enough depth from garlic and soy to make it completely addictive. It’s quick enough for a weeknight but impressive enough to serve to friends.
Looking for other yummy noodle dishes? You'll love my Easy Garlic Soy Noodles, or my 15 Minute Gochujang Noodles if you're in the mood for some spice.
Jump to:
- Why you need to make this Sweet Soy Butter Udon with Crispy Panko Chicken
- Ingredients for Sweet Soy Butter Udon with Crispy Panko Chicken
- Instructions for Sweet Soy Butter Udon with Crispy Panko Chicken
- Substitutions for Sweet Soy Butter Udon with Crispy Panko Chicken
- What noodles should I use for this recipe?
- Storage
- Top Tip
- FAQ
- Related
- WATCH HOW TO MAKE THIS RECIPE:
- Sweet Soy Butter Udon with Crispy Panko Chicken
Why you need to make this Sweet Soy Butter Udon with Crispy Panko Chicken
It hits every texture perfectly.
You’ve got crunchy panko chicken, silky noodles and a glossy sauce that clings to everything in the best way. It’s satisfying without being complicated.
The sauce is delish but uses simple ingredients.
Browning the butter and dissolving the sugar properly gives you a deep, lacquered sauce that tastes like something from a restaurant. It’s a small extra step that makes a big difference.
It’s highly adaptable.
You can tweak the sweetness, add spice, or throw in greens and still keep the core of the dish intact. It’s a great base recipe you’ll come back to.
Ingredients for Sweet Soy Butter Udon with Crispy Panko Chicken
Chicken thighs: Stay juicy and tender after frying, with more flavour than breast and less risk of drying out.
Plain flour: Helps the egg stick to the chicken and creates the base layer for an even, crispy coating.
Eggs: Act as the glue that binds the panko to the chicken, giving you that thick, craggy crust.
Panko breadcrumbs: Light, airy crumbs that fry up ultra crispy and golden without becoming heavy.
Neutral oil: Allows the chicken to fry evenly and get that deep golden crunch without overpowering the flavour.
Udon noodles: Thick and chewy, perfect for soaking up the glossy sweet soy butter sauce.
Butter: The base of the sauce, adding richness and a slightly nutty depth when lightly browned.
Garlic: Brings a savoury backbone and aromatic depth to balance the sweetness.
Soy sauce: Adds saltiness and umami, forming the core flavour of the sauce.
Dark soy sauce: Deepens the colour and adds a slightly sweeter, more complex soy flavour.
Brown sugar: Balances the saltiness and helps create a sticky, lacquered finish on the noodles.
Mirin: Adds gentle sweetness and acidity, rounding out the sauce so it’s not too heavy.
Fish sauce: Boosts umami and makes the sauce taste fuller and more savoury without being identifiable.
Reserved noodle water: Helps emulsify the sauce so it becomes silky and glossy rather than oily.
Sesame oil: Adds a nutty finish and enhances the overall aroma of the dish.
Spring onion: Brings freshness and a mild sharpness to cut through the richness.
Sesame seeds: Add a subtle crunch and nuttiness to finish the dish.
See recipe card for quantities.
Instructions for Sweet Soy Butter Udon with Crispy Panko Chicken
Step 1: Crumb the chicken
Step 2: Shallow fry and rest the chicken on a wire rack (preferably with paper towel underneath)
Step 3: Lightly brown the butter then toss in the garlic
Step 4: Add brown sugar, followed by the soy sauces, mirin and fish sauce
Step 5: Toss through cooked udon noodles
Step 6: Plate up and top with spring onion, sesame seeds and fried shallots
Hint: Let the butter brown slightly before adding anything else. This builds a nutty, deeper flavour that takes the sauce from good to really good. Don’t rush this step, but keep an eye on it so it doesn’t burn.
Substitutions for Sweet Soy Butter Udon with Crispy Panko Chicken
- Swap chicken thighs for chicken breast if preferred, just be careful not to overcook.
- Use rice noodles or even spaghetti if you don’t have udon.
- No mirin → use rice vinegar + a pinch of sugar.
What noodles should I use for this recipe?
These are my current fixation, I love these Udon Noodles from Coles
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the noodles in a pan with a splash of water to loosen the sauce. The chicken is best reheated in the oven or air fryer to bring back some crispiness.
Top Tip
Use the noodle cooking water to emulsify the sauce. This is what makes it glossy and silky rather than oily, and helps it cling properly to the noodles. Add it gradually until the consistency looks right.
FAQ
Can I bake or air fry the chicken instead?
Yes, but frying gives the best texture. If air frying, spray well with oil and cook until golden and crisp.
What does fish sauce do in this recipe?
It adds depth and savouriness without making the dish taste fishy. You can leave it out, but it really enhances the sauce.
Can I make this ahead of time?
The chicken is best fresh for maximum crunch, but the sauce and noodles can be made quickly on demand.
Related
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WATCH HOW TO MAKE THIS RECIPE:
Sweet Soy Butter Udon with Crispy Panko Chicken
Ingredients
- 3 chicken thighs skinless, boneless
- salt kosher or fine sea salt
- 2 tablespoon plain flour
- 1 eggs
- 1½ cups panko breadcrumbs
- Neutral oil for frying
- 3 portions udon noodles fresh or vacuum pack
- 2 tablespoon unsalted butter
- 4 cloves garlic finely grated
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin or 2 teaspoon rice vinegar + 1 teaspoon sugar
- ½ teaspoon fish sauce
- ½ cup reserved noodle cooking water
- 1 teaspoon sesame oil
- Spring onion finely sliced
- fried shallots
Instructions
- Season the chicken thighs well with salt. Set up a crumbing station with flour in one bowl, beaten eggs in another, and panko in a third. Press the chicken into the flour, then egg, then coat generously in panko, really pressing it on so you get a thick coating.
- Heat about 2 - 3 cm of neutral oil in a pan over medium heat. To get extra crispy chicken without burning the crumbs, keep the heat moderate rather than blasting it. Fry the chicken for 4 - 5 minutes on the first side until deep golden, then flip and cook another 3 - 4 minutes until cooked through. Transfer to a rack or paper towel and season lightly with salt while hot. Rest for a few minutes before slicing.
- Bring a pot of well salted water to the boil and cook the udon according to packet instructions. Before draining, scoop out ½ a cup of the cooking water.
- In a large pan over medium heat, melt the butter and let it foam. Keep it going until it turns slightly golden light brown and smells nutty. Add the garlic and cook briefly, about 1 minute until fragrant.
- Add the brown sugar straight into the butter and let it melt into a glossy syrup. Pour in the soy sauce, dark soy, mirin and fish sauce. Let it bubble for about a minute so it thickens slightly.
- Add about ¼ cup of the reserved noodle water and swirl or whisk the pan so the sauce emulsifies and turns silky. Add the drained udon and toss well so the noodles are fully coated. Add more noodle water as needed to loosen and keep everything glossy rather than sticky. Finish by tossing in the sesame oil.
- Twirl the noodles into bowls, slice the crispy chicken and place on top. Spoon over any extra sauce from the pan. Finish with spring onion and fried shallots.
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