Japanese Chicken Karaage Mazesoba
Indulge in Japanese Chicken Karaage Mazesoba, where crispy fried chicken meets savory, umami-packed noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Easy
- Cuisine: Japanese
Ingredients
- 500 g chicken thighs, cut into 2-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
Noodles & Toppings
Ingredients
- 200 g fresh ramen noodles
- 1 onsen egg (63°C for 45 minutes)
- 1 stalk spring onion, finely chopped
- 1 sheet nori, shredded
- Pickled ginger
- Japanese mayonnaise
- Crispy seaweed
- Shichimi togarashi
- Optional: chili oil or rayu
Mazesoba Sauce
Ingredients
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 1 tsp doubanjiang (chili bean paste)
- 1 tsp minced garlic
- 1 tsp sesame oil
- ½ tsp rice vinegar
- ½ tsp sugar
- ½ tsp black pepper
- 1 tsp sugar
- 1 tsp grated garlic
- 1 tsp grated ginger
- ½ tsp MSG
- 1 egg
- 2 tbsp plain flour
- Potato starch, for coating
- Oil for deep frying
Instructions
1. Place chicken thighs in a mixing bowl.
2. Add soy sauce, sake, mirin, sugar, garlic, ginger, MSG, egg, and flour.
3. Mix thoroughly until the chicken is evenly coated and slightly sticky.
4. Marinate for 20–30 minutes (minimum 10 minutes if short on time).
5. Coat each piece generously in potato starch, pressing lightly so it adheres.
6. Deep fry at 170°C for 4–5 minutes until lightly golden.
7. Rest 2 minutes, then fry again at 185°C for 1–2 minutes until crisp.
8. Drain and cut into bite-sized pieces.
Assembly
1. Add all sauce ingredients directly into the serving bowl.
2. Mix well until fully combined and smooth.
3. Add hot noodles straight into the bowl and toss thoroughly to coat.
4. Top with crispy karaage, onsen egg, spring onion, nori, pickled ginger, and crispy seaweed.
5. Finish with Japanese mayo, shichimi, and optional chili oil.
Find it online: https://cookingwithgenius.com/japanese-chicken-karaage-mazesoba/