Spicy Chicken Korean Noodles

Production Breakdown:

• Total Finished Product: 10 kg
• Protein (Chicken) (50%): 5 kg
• Vegetables (30%): 4 kg
• Sauce (20%): 1 kg

Ingredients:

For the Stir-Fry:

• 5 kg Chicken Drumstick Meat, quartered
• 2 kg Rice Noodles
• 1 kg Capsicums, sliced
• 1 kg Zucchini, sliced
• 1 kg Carrots, julienned
• 1 kg Broccoli, florets
• 500 g Shallots, sliced
• 50 ml Canola Oil

For the Sauce:

• 500 g Chili Garlic Sauce
• 200 g Soy Sauce
• 100 g Sesame Oil
• 100 g Rice Vinegar
• 100 g Sugar (to balance flavours)
• 10 g White Pepper
• 100 g Garlic, minced
• 50 g Ginger, grated
• 100 ml Water (to adjust consistency)

Cooking Method:

1. Cooking the Noodles:

   • Cook the rice noodles by placing them in a large pot or bratt pan of boiling water off heat and let soak until soft.

2. Marinating the Chicken:

   • In a large tub, combine the quartered chicken with soy sauce, chili garlic sauce, sugar, white pepper, minced garlic, and grated ginger. Let it marinate for about 15-20 minutes to absorb the flavours.

3. Heating the Bratt Pan:

   • Preheat the bratt pan over high heat and add the canola oil.

4. Cooking the Chicken:

   • Add the marinated chicken to the bratt pan in batches, ensuring not to overcrowd. Stir-fry until the chicken is browned and cooked through, approximately 5-7 minutes. Remove the cooked chicken and set aside.

5. Stir-Frying the Vegetables:

   • In the same bratt pan, add a little more oil if needed. Stir-fry the sliced capsicums, zucchini, carrots, and broccoli for about 3-4 minutes until they are tender but still crisp.