Corn-Crusted Yakisoba Chicken Brings the Crunch

Alberto Gomez

Some dishes take time to build word-of-mouth popularity, but at Udon, an international noodle bar, the Corral Chicken Yakisoba was a hit right out of the gate. “From the moment we introduced it, it became our No. 1 dish in every market” says Alberto Gómez, executive chef and head of R&D. “Customers love the balance of bold flavors and textures, and it has an incredible reorder rate.” The dish features umami-rich shiitake mushrooms, carrots, zucchini, chives and the brand’s signature yakisoba and teriyaki sauces. “The real star, however, is our free-range chicken, coated in a crunchy, toasted-corn crust, adding an incredible contrast in texture to the dish.” The result is a multilayered flavor experience producing a savory, smoky, sweet, earthy, crispy, juicy bite.

The success of the toasted-corn breading was a welcome surprise to the R&D team, says Gómez. “Initially, we tested traditional breadings, but they didn’t provide the same crunch or hold up as well with the noodles and sauce. The toasted corn adds a deeper roasted note, as well.” The chef also cites the attention paid to balancing the sauces. “Yakisoba sauce can sometimes be too intense on its own, so the addition of teriyaki helped to round out the flavors, adding a subtle sweetness that enhances the dish rather than overpowering it.”

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