Ingredients
For Chicken:
1 ½ - 2 lbs Chicken (thighs or breasts)
2 Eggs
¼ cup Buttermilk
1 Tablespoon SOOC Sesame Oil
2 Tablespoons SOOC Umeboshi Plum Balsamic Vinegar
1 teaspoon Chinese Five Spice
4 inch piece of Ginger, microplaned/grated
1 Garlic clove, microplaned/grated
1 teaspoon MSG
½ cup Corn Starch
¼ - ½ cup Flour
For Dredge:
2 ½ cups Tapioca Starch
2 Tablespoons Gochugaru Flakes
1 teaspoon MSG
1 Tablespoon Salt
For Sauce:
3 ½ Tablespoons Soy Sauce
3 ½ Tablespoons Dark Soy Sauce
6 Tablespoons Chicken Stock
½ Tablespoon + 1 teaspoon Dashi Powder
3 Tablespoons Sugar
2 Tablespoons SOOC Sesame Oil
1 inch piece of Ginger, microplaned/grated
1 Garlic clove, microplaned/grated
For Soy Sauce Noodles:
~1-1½ lbs of Chinese Ramen Style Noodles
1 bunch Scallions
2 Tablespoons SOOC Sesame Oil
1 Tablespoon Vegetable Oil
5-8 dried Korean Red Peppers, crushed/ground into small pieces/flakes
Black and White Sesame Seeds (for garnish)
Bean Sprouts (for garnish)
Directions
For the Chicken:
Tenderize and cut chicken into bite size pieces.
Combine all ingredients into a medium sized bowl and add in chicken. Massage in the marinade with the chicken and let sit for at least 30 minutes.
While chicken is marinating, make the dredge and the sauce
For the Dredge: Combine all ingredients into a large bowl and mix with a whisk until homogeneous. Taste and adjust salt as needed.
For the Sauce: Combine all ingredients into a bowl and whisk together.
Heat up a large pot with frying oil (enough to fry the chicken in 2-3 batches) to 350℉.
Transfer chicken from the marinade to the dredge with your hands and coat the pieces until completely covered in the dredge. Place the chicken on sheet tray to rest while you do the rest or wait for the oil to heat up,
If you have a metal strainer/fry basket that you’re comfortable using in the fryer, you can use that to help fry the chicken. If not, fry the chicken in as many batches as it takes to not overcrowd the pan, dry on a wire rack when done and keep warm in your oven on the lowest setting.
For the Soy Sauce Noodles:
Heat up a pot with water (big enough for your noodles) and salt it until it tastes like the ocean. Once the water is boiling, add in noodles.
Chop/thinly slice white part of scallions and chop green parts into ¼ - ½ in pieces.
In a large skillet or wok, heat up the Sesame Oil and the vegetable oil. When oil is hot, add in white part of scallions and saute for 30 seconds. Add in Korean Red Pepper flakes and saute for 30 seconds or until scallions are browned. Add in all of the Sauce and simmer for about 1 min until slightly thickened. Add in noodles if they are done, if not turn heat to low until noodles are added.
Toss together noodles and sauce and then add in the chicken and scallion greens. Toss to combine.
Plate and finish with black and white sesame seeds and a few bean sprouts. Enjoy!
