Japanese + Korean = <3
Serves: 4
- 4 Chicken fillets
- 2 eggs
- Flour
- Japanese breadcrumbs (Panko)
Step 1: Pound the chicken individually between plastic wrap with a meat tenderizer (or frying pan if you don’t have one) until the meat is as thin as it can be.
Step 2: Set up a breading station with the flour, beaten eggs and Panko (all in separate dishes placed side by side). Working one by one, dust the chicken with the flour, dip it in the eggs to coat and lay it on the Panko coating both sides and pressing the breadcrumbs into the chicken with your hand if necessary to get it to coat completely.
Step 3: Deep fry chicken for 8 minutes on 160 degrees.
Step 4: Cut chicken in to strips.
- 150g Sweet Potato Noodles (Assi Dangmyeon)
- 3 T soy sauce (shoyu)
- 1 T sugar
- 1 T Seasame Oil
- ½ t Minced garlic
- 10 pc shiitake mushrooms (dried slices)
- 15 pc carrot match sticks
- 15 pc baby spinach leaves
Step 1: Soak shiitake mushrooms in warm water for 20 minutes.
Step 2: Cook noodles for 8 minutes in boiling water.
Step 3: In a bowl combine sugar, minced garlic, seasame oil and soy sauce to make seasoning.
Step 4: Strain water and mix seasoning with noodles.
Step 5: Mix in carrot, mushrooms and spinach. Apply more heat if necessary.
- 4 T worcestershire sauce
- 2 T hoisin sauce
- 2 T ketchup
- 1 t soy sauce (shoyu)
Step 1: Mix all ingredients to make dressing.
Step 2: Add noodles to a bowl, put chicken on top.
Step 3: Drizzle dressing on top.
Final step: Welcome your tastebuds to heaven!