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Sweet soy butter udon with crispy panko chicken sliced on top and garnished with spring onion

Sweet Soy Butter Udon with Crispy Panko Chicken

Sarah
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 3
Calories 524 kcal

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.

Nutrition

Calories: 524kcalCarbohydrates: 35gProtein: 27gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 185mgSodium: 1135mgPotassium: 368mgFiber: 2gSugar: 8gVitamin A: 401IUVitamin C: 1mgCalcium: 89mgIron: 3mg
Keyword crispy panko chicken, Sweet Soy Butter Udon with Crispy Panko Chicken, udon noodles
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