Japanese Chicken Karaage Mazesoba

Method8 steps

1. 1

   Step 1: Mix all 500 g chicken thigh pieces, cut into about 2-inch cubes, with the 2 tbsp marinade soy sauce, 1 tbsp sake, separate 1 tbsp marinade mirin, 1 tsp marinade sugar, 1 tsp grated marinade garlic, 1 tsp grated ginger, optional ½ tsp MSG, 1 egg and 2 tbsp plain flour. Coat evenly, cover and refrigerate for 20–30 minutes.

   Chicken marinade in the refrigerator · 20 minUses 500 g chicken thighs, cut into 2-inch cubes · 2 tbsp soy sauce for chicken marinade · 1 tbsp sake · 1 tbsp mirin for chicken marinade · 1 tsp sugar for chicken marinade · 1 tsp grated garlic for chicken marinade · 1 tsp grated ginger · 0.5 tsp msg

2. 2

   Step 2: Coat each earlier marinated chicken piece generously in potato starch, pressing lightly so the coating adheres and shaking off loose excess.

   Uses All earlier chicken after its20–30-minute refrigerated marinade · potato starch (for coating)

3. 3

   Step 3: Heat the frying oil to 170°C / about 340°F. Fry the earlier starch-coated chicken in uncrowded batches for about 4–5 minutes per batch until lightly golden. Lift out and drain each batch, keeping this same oil for the second fry.

   First karaage fry — repeat for each batch · 4 minUses for deep frying neutral oil · All earlier coated chicken, divided into uncrowded frying batches

   
4. 4

   Step 4: Let each earlier first-fried chicken batch rest out of the oil for 2 minutes before its second fry. Keep the same oil for reheating.

   Rest chicken between the two fries · 2 minUses All earlier first-fried drained chicken

5. 5

   Step 5: Raise the same earlier frying oil to 185°C / 365°F. Fry the rested first-fried chicken again in uncrowded batches for about 1–2 minutes per batch, until crisp and fully cooked to 74°C / 165°F at the centre of the thickest pieces. Continue if needed to reach that cooked endpoint. Drain, then cut the cooked chicken into bite-sized pieces.

   Second karaage fry — repeat for each batch · 1 minUses The same earlier frying oil, reheated to185°C · All earlier first-fried chicken after its separate2-minute rest

6. 6

   Step 6: In one large serving or mixing bowl, combine the separate 1 tbsp noodle-sauce soy sauce, 1 tbsp oyster sauce, separate 1 tbsp noodle-sauce mirin, 1 tsp doubanjiang, 1 tsp minced noodle-sauce garlic, 1 tsp sesame oil, ½ tsp rice vinegar, separate ½ tsp noodle-sauce sugar and ½ tsp black pepper. Mix into one sauce batch for the whole two-portion dish.

   Uses 1 tbsp soy sauce for noodle sauce · 1 tbsp oyster sauce · 1 tbsp mirin for noodle sauce · 1 tsp doubanjiang · 1 tsp minced garlic for noodle sauce · 1 tsp sesame oil · 0.5 tsp rice vinegar · ½ tsp sugar for noodle sauce

7. 7

   Step 7: Boil all 200 g fresh ramen noodles in water according to their package directions until just tender and springy. Drain thoroughly. While hot, toss all the cooked noodles with all the earlier mixed noodle sauce in the large bowl.

   Uses 200 g fresh ramen noodles · Water for boiling the fresh ramen noodles; amount unspecified · All earlier mixed sauce for the whole two-portion dish

8. 8

   Step 8: Divide all the earlier hot sauced noodles and fully cooked crisp chicken into 2 portions. Share the one ready onsen-style egg made from a pasteurized egg between them. Add the finely chopped spring onion, shredded nori (1 piece), pickled ginger and crispy seaweed. Finish with Japanese mayonnaise and shichimi togarashi to taste, plus the optional chili oil if desired. Serve immediately and mix before eating.

   Uses All earlier hot cooked noodles tossed with the prepared sauce · All earlier cooked crisp chicken, cut into bite-sized pieces · 1 ready onsen-style egg made from a pasteurized egg · 1 stalk scallions (finely chopped) · 1 piece nori, shredded (one sheet) · pickled ginger · Japanese mayonnaise · crispy seaweed