Crispy Shrimp Chip Wasabi Chicken
20 min
Creative Recipe
Umami Fusion Crispy Chicken Noodle Bowl with Tomato-Soy Glaze
A bold multi-continental fusion dish combining Italian pomodori and soffritto with Chinese soy-based techniques, Japanese crispy textures, American comfort food sensibilities, and Thai-Indian spice undertones. Crispy chicken strips sit atop silky pasta in a complex tomato-soy reduction, garnished with crispy potato chips for textural contrast and Mediterranean freshness.
45 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour5/10
Umami8/10
Spicy3/10
🥄 Texture
Crispy, crunchy chicken strips provide a pronounced contrast to silky, slightly reduced tomato-soy sauce coating the pasta. The dish also offers occasional crunch from diced celery and a final scattering of crushed potato chips for extra texture contrast.
👃 Aroma
Savory umami from soy and stock combines with bright tomato and a warm ginger-garlic backbone; frying notes from the chicken and potato crumbs add toasty, savory top notes. Fresh torn basil and oregano contribute a mild herbal lift on the finish.
🍷 Pairs Well With
A crisp Sauvignon Blanc or a dry Riesling to cut through richness; alternatively a cold light lager or unsweetened jasmine tea for a refreshing, palate-cleansing match.
🥗 Side Dishes
Light sesame-dressed baby bok choy or steamed greens, a simple mixed green salad with lemon vinaigrette, or quick pickled cucumbers/daikon to add brightness and acidity alongside the rich noodle bowl.
Ingredients(19 items)
- 1400 grams pomodori (tomatoes, crushed)
- 2150 grams sedano (celery, finely diced)
- 3200 grams patatine (potato chips, crushed into coarse crumbs)
- 4100 grams soffritto (pre-made soffritto base with onions and garlic)
- 5600 grams fettine di pollo (chicken breast slices, cut into 1-inch strips)
- 645 grams margarina (divided: 30g for cooking, 15g for finishing)
- 760 milliliters salsa di soia (soy sauce)
- 8300 grams pasta (spaghetti or linguine)
- 92 large uova (eggs, beaten for egg wash)
- 1015 milliliters rice vinegar (for Asian tang)
- 115 grams fresh ginger (minced)
- 123 grams garlic powder
- 132 grams dried red chili flakes (Thai influence)
- 145 grams fresh basil (Italian, torn)
- 153 grams dried oregano (Mediterranean)
- 162 grams ground cumin (Indian-Mexican influence)
- 171 gram black pepper
- 183 grams sea salt
- 19250 milliliters vegetable or chicken stock
Nutrition Information(per serving)
625
Calories
42g
Protein
58g
Carbs
28g
Fat
Instructions
- 1
Cook pasta according to package directions in salted boiling water. Drain and set aside, reserving 100ml pasta water.
- 2
Pat chicken strips dry with paper towels. Season with salt, black pepper, garlic powder, and cumin. Dip each strip in beaten egg, then coat thoroughly in crushed potato chip crumbs, pressing gently to adhere.
- 3
Heat 30g margarina in a large skillet over medium-high heat. Once foaming, carefully add coated chicken strips in a single layer. Cook 4-5 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
- 4
In the same skillet, add soffritto and diced celery. Sauté for 3-4 minutes until fragrant and celery begins to soften.
- 5
Add minced ginger and cook for 1 minute, stirring constantly to prevent burning.
- 6
Pour in crushed pomodori and stir well. Add soy sauce, rice vinegar, stock, oregano, and chili flakes. Stir to combine thoroughly.
- 7
Reduce heat to medium-low and simmer for 8-10 minutes, allowing flavors to meld. The sauce should reduce slightly and deepen in color.
- 8
Taste and adjust seasoning with salt and black pepper as needed. The sauce should balance umami (soy), acidity (tomato and vinegar), and subtle spice.
- 9
Add cooked pasta to the sauce and toss gently to coat evenly. If sauce seems too thick, add reserved pasta water a little at a time.
- 10
Finish by stirring in remaining 15g margarina for silkiness and richness.
- 11
Divide pasta into serving bowls. Top each portion with crispy chicken strips, arranging them artfully on top.
- 12
Garnish with fresh torn basil and a light sprinkle of remaining crushed potato chips for textural contrast and visual appeal.
- 13
Serve immediately while chicken remains crispy and pasta is hot.
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