Mochiko Chicken Ramen Noodles Recipes

MOCHIKO CHICKEN RAMEN NOODLES

Steps:

• Cut chicken into bite or two-bite cubes. Whisk all marinade ingredients together in a medium sized bowl. Add chicken and mix to coat. Place in the fridge to marinate overnight, or for a minimum of half an hour.
• Heat oil for frying. When oil is hot, gently place chicken pieces in to fry, without crowding the oil. When the first side is a lovely golden color, flip and fry the second side. I like to use chopsticks for this part-hey don't scrape the bottom of the pan like metal tongs. Place fried chicken on paper towels to soak up any excess oil.
• While the chicken is frying, heat up a second large pan with sesame oil. Add garlic and scallions and saute until fragrant. Add onion and red pepper or carrot. Saute for about a minute, to lightly soften the veggies but so they stay crunchy! Add the gochujang. Add water, raw ramen noodles, soup mix, soy sauce, and pepper. Flip the square of noodles and once they start softening up, gently separate them.
• Cook until the water is reduced completely and the noodles are fully cooked through- a couple minutes. Push the noddle stir fry to the side of the pan, add another drop of oil, and fry the two eggs(I only fry mine on one side till the bottom is very crispy).
• To serve: Divide the noodles among serving dishes, and top with chicken and fried egg.

QUICK CHICKEN RAMEN NOODLE STIR FRY

Steps:

• In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes. Stir in garlic and ginger until fragrant, about 1 minute. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

HAWAIIAN MOCHIKO CHICKEN

Steps:

• Mix sugar, mochiko, cornstarch, and salt together in a bowl.
• Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
• Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
• Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.