Karaage Udon

Name: Karaage Udon
Cuisine: japanese
Ingredients: 200g udon noodles; 2 chicken thighs, cut into bite-sized pieces; 1/2 cup soy sauce; 1/4 cup mirin; 1/4 cup sake; 2 tbsp sugar; 1 tbsp grated ginger; 2 garlic cloves, minced; 1 tbsp vegetable oil; 1/2 tsp ground black pepper; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 cup water

Ingredients

200g udon noodles
2 chicken thighs, cut into bite-sized pieces
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tbsp sugar
1 tbsp grated ginger
2 garlic cloves, minced
1 tbsp vegetable oil
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup water

Instructions

11. Prepare the karaage marinade by mixing soy sauce, mirin, sake, sugar, ginger, minced garlic, black pepper, salt, garlic powder, and onion powder in a bowl.
22. Add the chicken pieces to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
33. Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels.
44. Add the chicken to the hot oil and cook until golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
55. In the same skillet, add a little more oil if needed. Add the cooked udon noodles to the skillet and stir-fry for 2-3 minutes until heated through.
66. Pour the remaining marinade into the skillet and bring to a simmer. Add water to the skillet to create a thin sauce.
77. Return the cooked chicken to the skillet and simmer for an additional 2-3 minutes to coat the chicken with the sauce.
88. Serve the karaage udon hot, garnished with extra green onions if desired.

Source: llm-generated