Garlic Chicken Katsu Noodle Bowl

Let me guide you through the recipe with this step-by-step VIDEO.

Prepare the Katsu. Slice the chicken breast in half horizontally to become 2 equal parts. Pound the chicken cutlets to 1 cm (quarter inch) thickness with a meat mallet.
Place flour in a shallow bowl. Whisk eggs with milk, salt, garlic powder and cayenne pepper in a medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour, turn to coat, remove any excess flour. Next dip into the egg mixture until coated. Finally dredge in panko, turn to coat. After the meat is covered with breading, pat it down gently on all sides so that every piece of breadcrumbs sticks to the egg layer. Place on a plate.

Heat a large pot over low heat, add 1 tbsp oil, garlic and ginger. Cook until fragrant, 2 minutes. Pour broth, add soy sauce, balsamic vinegar, sambal, sesame oil and white pepper. Bring to a boil, cover, simmer over low heat while you fry the chicken.

Make the Katsu. Heat oil in a large skillet over medium-high until shimmering. Add chicken, fry until golden and very crisp on both sides, about 3-4 minutes per side. Reduce heat to medium if it browns too quickly. Transfer to a cutting board. Slice into thin strips.

Meanwhile, add water to a small sauce pan, once boiling, add eggs. Cover, simmer for 7 minutes. Run under cool water, set aside.
Cook the noodles according to package directions until just al dente. Drain and run the noodles under cool water to stop the cooking process.

To the broth, add miso paste, stir until dissolved. Then add bok choy and corn kernels, blanch for 30 seconds. Remove the broth from heat and add soy cream. Add more soy sauce or sambal to your own taste.

Divide the noodles between bowls and ladle the broth overtop. Add the chicken. Top with eggs, scallions, sesame seeds, and a drizzle of chili oil. Serve immediately.