Home
>
Recipes
>
HomecookFood Service
>
Chicken Tempura Udon with Tartar and Teriyaki Sauce
No items found.

Chicken Tempura Udon with Tartar and Teriyaki Sauce

duration

20 minutes

Servings
2
Ingredients
  • 2 pieces frozen J Basket Sanuki Udon Noodles
  • 150g (5.3oz) Chicken breast
  • 1/4 Red onion
  • 10-20g (0.4-0.7oz) Broccoli sprouts
  • Lime slices as needed
  • Frying oil as needed

For tartar sauce:

  • 60-80g (2.1-2.8oz) Tartar sauce
  • 2 tsp Grainy mustard
  • ¼ tsp Paprika powder

For udon broth:

  • 100ml (3.4fl oz) Water
  • 4 Tbsp Kikkoman Umami Rich White Soy Sauce
  • 1 tsp Grated ginger

For sweet and spicy sauce:

  • 2 Tbsp Dynasty Sriracha sauce
  • 10g (0.4oz) J-Basket Fried onions
  • 1 tsp Dynasty hot chili oil
  • 1 tsp J-Basket sesame oil
  • 1 tsp Sugar

For tempura batter:

  • 1 Beaten egg
  • 70g (2.5oz) WelPac Katakuriko / Potato starch
  • 2 Tbsp Carbonated water
Directions
  1. Slice the chicken breast into slices about 7mm (0.3in) thick, leaving the skin on.
  2. Finely chop the red onion.
  3. Prepare the tartar sauce by mixing the tartar sauce ingredients
  4. Prepare the udon broth by mixing the udong broth ingredients
  5. Mix the sweet and spicy sauce ingredients together to make the sauce
  6. Prepare the tempura batter by mixing the ingredients
  7. Heat the frying oil to about 170°C (338°F). Dip the chicken slices into the tempura batter, then fry them in the oil, turning occasionally, for about 2 to 2 minutes and 30 seconds until golden brown. Drain excess oil.
  8. Cook the frozen udon noodles according to the package instructions, then drain well.
  9. Serve the udon noodles in a bowl, pour over the broth, and garnish with red onion, broccoli sprouts, and lime slices. Place the fried chicken on top and drizzle with tartar sauce and sweet and spicy sauce.
Dish Type / Ethnic Cuisine
Main Dish
,
Fusion