Honey Garlic Chicken and Chili Crisp Noodles

Instructions

1. 1

   Mince the garlic. In a bowl, whisk 35 ml soy sauce, 20 g chili crisp, 15 g honey, the miso, sesame oil and 120 ml water until smooth. In a small cup, mix the cornstarch with 30 ml water.

2. 2

   Use boneless, skinless chicken breasts. On a dedicated board, flatten them to an even 1.5 cm thickness. Coat with the garlic, paprika, black pepper, sriracha, remaining 15 ml soy sauce, 10 g chili crisp and 20 g honey. Do not rinse raw chicken; wash your hands and clean the board and utensils after handling it.

3. 3

   Bring the remaining 2000 ml water to a boil in a 4-litre saucepan over high heat. Meanwhile, heat 5 ml vegetable oil in a 30 cm nonstick skillet over medium heat. Add half the chicken and cook for 7–9 minutes, turning halfway, until the thickest part reaches 74°C/165°F. Lower the heat if the coating darkens too quickly. Transfer to a clean plate and repeat with the remaining 5 ml vegetable oil and chicken.

4. 4

   During the final few minutes of the second chicken batch, add the ramen to the boiling water. Use 320 g dry noodle blocks, weighed without seasoning sachets, and do not add the sachets. Boil for 3–4 minutes, or according to the packet directions, until just tender, then drain.

5. 5

   Rest the cooked chicken for 3 minutes. Meanwhile, take the skillet off the heat and carefully wipe away any burnt residue. Pour in the prepared miso sauce, return to medium-low heat and bring to a gentle simmer. Stir the cornstarch mixture again, pour it in and simmer for 1–2 minutes, stirring, until lightly thickened.

6. 6

   Slice the rested chicken with a clean knife on a clean board. Add the chicken, its resting juices and the drained noodles to the skillet. Toss over medium-low heat for 1 minute until evenly coated and hot, then divide among four bowls.