Panko-crusted chicken served over noodles tossed in a soy-ginger sauce, topped with spicy mayo and pickled garnishes.
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| prepCook rice noodles according to package directions; drain and set aside. | |||
| 160 ml tamari or soy sauce (divided) | Combine soy sauce, BBQ sauce, honey, chili oil & ginger | Slice chicken, assemble bowls, top with garnish & spicy mayo | |
| 60 ml Japanese barbecue sauce (divided) | |||
| 1 tablespoon honey | |||
| 1 tablespoon chili crunch oil | |||
| 2 teaspoons grated ginger | |||
| 4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally | Marinate chicken in 2–3 tbsp sauce; reserve rest | ||
| 100 g Panko | Dredge chicken in panko & sesame seeds, pressing to adhere | ||
| 30 g sesame seeds | |||
| 1 bag frozen shelled edamame | Fry chicken in oil over medium-high heat, 3–4 min per side until golden | Add edamame & cooked noodles, toss in reserved sauce | |
| rice noodles, cooked | |||
| 80 ml kewpie mayo | Whisk kewpie mayo, sriracha & BBQ sauce | ||
| 1 to 2 tablespoons sriracha or hot sauce | |||
| 1 to 2 tablespoons Japanese BBQ sauce (for spicy mayo) | |||
| pickled ginger, green onions, and nori sheets – for serving | |||
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