Umami Fusion Crispy Chicken Pasta with Soy-Tomato Glaze

Instructions

1. 1

   Prepare the soffritto base: Heat 1 tablespoon margarine in a large pan over medium heat. Add minced onion and carrot, sauté for 3-4 minutes until softened and fragrant.

2. 2

   Add diced tomatoes to the soffritto and simmer for 8 minutes, breaking down the tomatoes with a wooden spoon. The mixture should become sauce-like.

3. 3

   Stir in soy sauce and 2 tablespoons water into the tomato mixture. Simmer for another 3 minutes on low heat. Set aside and keep warm.

4. 4

   Cook pasta according to package directions in salted boiling water. Drain and set aside, reserving 1/2 cup pasta water.

5. 5

   While pasta cooks, prepare the chicken: Place beaten eggs in one shallow bowl, flour mixed with salt and pepper in another, and crushed potato chips in a third bowl.

6. 6

   Dredge each chicken fillet in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with crushed potato chips for a crispy Japanese-American style crust.

7. 7

   Heat 2 tablespoons margarine in a large skillet over medium-high heat. Once foaming, carefully place breaded chicken fillets in the pan.

8. 8

   Pan-fry chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove and slice into strips.

9. 9

   In the same skillet, quickly sauté the diced celery for 2 minutes until lightly crisped but still slightly crunchy. This adds Japanese textural contrast.

10. 10

    Combine cooked pasta with the warm soy-tomato sauce, tossing gently to coat evenly. Add pasta water if needed to achieve desired sauce consistency.

11. 11

    Divide pasta onto serving plates, top with sliced crispy chicken, and garnish generously with the sautéed celery for crunch and color contrast.

12. 12

    Serve immediately while chicken is still warm and crispy.