Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 2 cups panko breadcrumbs
- 1/4 cup vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups cooked yakisoba noodles
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- Salt and pepper to taste
- Green onions, sliced (for garnish)
Special equipment needed:
- Deep-fryer or large pot for frying
- Wok or large skillet
Step-by-step instructions:
1. Cut the chicken breasts into thin slices and season with salt and pepper.
2. Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, place the panko breadcrumbs.
3. Coat each chicken slice in flour, then dip in the beaten eggs, and finally coat in the panko breadcrumbs.
4. Heat the vegetable oil in a deep-fryer or large pot over medium-high heat. Fry the chicken slices until golden brown and cooked through, about 5-7 minutes. Drain on paper towels and set aside.
5. In a wok or large skillet, heat a tablespoon of vegetable oil over high heat. Add the sliced onion and garlic and stir-fry for 1-2 minutes until fragrant.
6. Add the julienned carrot, sliced red and green bell peppers, and stir-fry for another 2-3 minutes until the vegetables are tender.
7. Add the cooked yakisoba noodles to the wok and stir-fry for 1-2 minutes until heated through.
8. In a small bowl, whisk together the soy sauce, oyster sauce, Worcestershire sauce, and sugar. Pour the sauce over the noodles and vegetables and stir-fry for another minute.
9. Serve the Torikatsu Yakisoba on plates, topped with the fried chicken slices and sliced green onions for garnish.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Deep-fryer or large pot for frying: 350°F (180°C)
- Wok or large skillet: high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 20g
- Carbohydrates: 62g
- Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with pork or beef.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Yakisoba noodles can be substituted with udon noodles or spaghetti.
Variations:
- Add sliced mushrooms or bean sprouts to the stir-fry.
- Use different vegetables such as broccoli, snow peas, or zucchini.
- Make a vegetarian version by omitting the chicken and using tofu or tempeh instead.
Tips and tricks:
- To make the chicken slices extra crispy, double-coat them in the flour, egg, and panko breadcrumbs.
- Cook the yakisoba noodles according to package instructions and rinse with cold water to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the noodles from sticking to the pan.
Storage instructions:
- Store any leftover Torikatsu Yakisoba in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Torikatsu Yakisoba in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Torikatsu Yakisoba on a large platter with the fried chicken slices arranged on top.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice or miso soup.
Suggested side dishes:
- Edamame
- Gyoza
- Seaweed salad
Troubleshooting advice:
- If the chicken slices are not crispy enough, increase the frying time or temperature.
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
- Yakisoba is a Japanese stir-fried noodle dish that originated in China and was introduced to Japan in the early 20th century.
Flavor profiles:
- Salty, sweet, savory, and crispy.
Serving suggestions:
- Serve the Torikatsu Yakisoba hot and fresh for the best flavor and texture.
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Region: Japanese