Chicken Tempura Udon Recipe

Make the broth

In a large pot, combine 6 cups chicken broth and 2 cups water. Bring to a gentle simmer over medium heat.

Stir in 1 tablespoon dashi powder until dissolved, then add 3 tablespoons light soy sauce, 2 tablespoons mirin, 1 teaspoon sugar and 1 teaspoon salt. Taste and adjust seasoning — reduce salt or soy if too salty. Keep the broth at a low simmer while you prepare other components.

Bring a separate pot of water to a rolling boil. Add the udon noodles and cook according to package instructions (typically 2–4 minutes for fresh/frozen; 8–10 for dried) until tender but still slightly chewy.

Drain the noodles, rinse briefly under warm water to remove excess starch (if frozen/fresh, a quick warm rinse is fine). Divide noodles between two serving bowls and set aside. Keep hot by ladling a little hot broth over them if needed.

Scatter sliced scallions over the noodles now or reserve for garnish at the end.

Prep the chicken

Cut the chicken thighs into 1/2" strips. Pat pieces dry with paper towels. Lightly toss the strips in 1 tablespoon all-purpose flour to help batter adhere; shake off excess.

Make the batter

In a bowl, crack 1 cold egg and beat lightly. Add 1 cup tempura batter mix and 1 cup ice-cold sparkling water, stirring gently with chopsticks or a fork just until combined — do not overmix; small lumps are fine. Stir in 2 teaspoons cornstarch to help crispness, and keep the bowl over ice if possible to keep batter cold.

Heat the oil

Pour about 4 cups vegetable oil into a deep pot; heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Working in batches to avoid crowding, dip each floured chicken strip into the cold tempura batter, letting excess drip off. Carefully lower into hot oil. Fry for 3–4 minutes per batch, turning once, until golden and cooked through (internal temp ~165°F / 74°C).

Use a slotted spoon to transfer fried chicken to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

If using soft-boiled eggs, halve them now and set aside. If using fresh greens (spinach or baby bok choy), blanch them in boiling water for 20–30 seconds until bright green, then plunge into ice water; drain and squeeze out excess water.

Bring the broth back to a gentle simmer. Taste once more and adjust seasoning.

Ladle hot broth over the udon noodles in each bowl, leaving room on top for tempura. Arrange 4–6 pieces of chicken tempura per serving on top of the noodles so they remain crisp. Add blanched greens, halved soft-boiled egg (if using), and sprinkle sliced scallions and nori strips or toasted sesame seeds. Finish with a pinch of shichimi togarashi or chili flakes if desired.

Serve immediately so the tempura stays as crisp as possible while the noodles and broth are hot.