Uploaded April 2026 | Updated September 2026, 2 weeks ago
In this video, I will show you how to make crispy chicken yaki udon with a smoky soy butter glaze in just 20 minutes. One pan, real wok-fried flavor, and a trick with the soy sauce that changes everything. Hit subscribe for weekly Japanese recipes!
🖨 PRINT FULL RECIPE: sudachirecipes.com/chicken-yaki-udon
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: Prep 5 min, Cook 15 min, Total 20 min
👥 Servings: 2
🥕 Ingredients:
Main
- 250 g boneless chicken thigh (bitesize pieces)
- ⅛ tsp salt
- ½ tbsp all-purpose flour
- 50 g onion
- 2 fresh shiitake mushrooms
- ½ bell pepper (seeds and pith removed)
- ½ carrot
- 150 g green cabbage
- 1 tsp butter
- 1 tsp lard
- 1 clove garlic
- 1 tsp ginger root
- 1 tsp dashi granules
- 1 tsp mirin
- ½ tsp oyster sauce
- ¼ tsp sugar
- 2 portions udon noodles (pre-cooked, ready to use type)
Finishing
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp butter
- ¼ tsp balsamic vinegar
- ground black pepper (to taste)
- toasted white sesame seeds (to taste)
- kizami nori (shredded nori) (to taste)
- chili oil (rayu) (to taste)
💡MY RECOMMENDED JAPANESE PANTRY ITEMS⬇️
sudachirecipes.com/top-20-japanese-ingredients
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chicken-yaki-udon
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What causes my udon to clump together or turn gluey?
A: It happens when there's free starch on the noodle surface. Rinse your pre-cooked udon under cold water first to wash off any loose starch. Use enough oil to coat every strand, and gently flip instead of vigorous stirring. High heat and short tosses will keep each noodle separate.
Q: How do I prevent the dish from becoming watery when adding vegetables?
A: Vegetables like cabbage and bean sprouts release a lot of water when they cook. Stir-fry them over high heat first, then remove while you cook the chicken and noodles. Add them back right before the sauce so they stay crisp and don't make the pan soggy.
Q: How much should I cook at once for best results?
A: Don't overcrowd your pan. Use a 26cm+ pan for 2 servings max. Cooking too much at once lowers the temperature and leads to steaming instead of stir-frying, resulting in soggy vegetables and gummy noodles.
⏱ TIMESTAMPS
0:00 Intro
0:17 Prepping the Chicken
0:38 Prepping the Vegetables
1:09 Building the Aromatic Base
1:47 Searing the Chicken
2:00 Stir-Frying the Vegetables
2:31 Adding the Udon Noodles
3:20 Finishing with Soy Butter Glaze
4:04 Tasting & Adjusting
4:17 Plating & Serving
4:51 Ingredients Recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
1. Udon Noodle Recipe Ideas: youtube.com/playlist?list=PL8lncWEfRxGdes2q4hbsmCmo0zZhl-CDY
2. Quick & Easy Japanese Recipes: youtube.com/playlist?list=PL8lncWEfRxGc6WGlisc8At9b7oi2wXtSD
3. Chuka (Chinese-Inspired Japanese Recipes): youtube.com/playlist?list=PL8lncWEfRxGcLXFZhbVKh6PIf14YNmyWr
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japanesecooking #japaneserecipe #yakiudon #chickenudon #udonnoodles
In this video, I will show you how to make crispy chicken yaki udon with a smoky soy butter glaze in just 20 minutes. One pan, real wok-fried flavor, and a trick with the soy sauce that changes everything. Hit subscribe for weekly Japanese recipes!
🖨 PRINT FULL RECIPE: sudachirecipes.com/chicken-yaki-udon
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: Prep 5 min, Cook 15 min, Total 20 min
👥 Servings: 2
🥕 Ingredients:
Main
- 250 g boneless chicken thigh (bitesize pieces)
- ⅛ tsp salt
- ½ tbsp all-purpose flour
- 50 g onion
- 2 fresh shiitake mushrooms
- ½ bell pepper (seeds and pith removed)
- ½ carrot
- 150 g green cabbage
- 1 tsp butter
- 1 tsp lard
- 1 clove garlic
- 1 tsp ginger root
- 1 tsp dashi granules
- 1 tsp mirin
- ½ tsp oyster sauce
- ¼ tsp sugar
- 2 portions udon noodles (pre-cooked, ready to use type)
Finishing
- ½ tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp butter
- ¼ tsp balsamic vinegar
- ground black pepper (to taste)
- toasted white sesame seeds (to taste)
- kizami nori (shredded nori) (to taste)
- chili oil (rayu) (to taste)
💡MY RECOMMENDED JAPANESE PANTRY ITEMS⬇️
sudachirecipes.com/top-20-japanese-ingredients
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/chicken-yaki-udon
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: What causes my udon to clump together or turn gluey?
A: It happens when there's free starch on the noodle surface. Rinse your pre-cooked udon under cold water first to wash off any loose starch. Use enough oil to coat every strand, and gently flip instead of vigorous stirring. High heat and short tosses will keep each noodle separate.
Q: How do I prevent the dish from becoming watery when adding vegetables?
A: Vegetables like cabbage and bean sprouts release a lot of water when they cook. Stir-fry them over high heat first, then remove while you cook the chicken and noodles. Add them back right before the sauce so they stay crisp and don't make the pan soggy.
Q: How much should I cook at once for best results?
A: Don't overcrowd your pan. Use a 26cm+ pan for 2 servings max. Cooking too much at once lowers the temperature and leads to steaming instead of stir-frying, resulting in soggy vegetables and gummy noodles.
⏱ TIMESTAMPS
0:00 Intro
0:17 Prepping the Chicken
0:38 Prepping the Vegetables
1:09 Building the Aromatic Base
1:47 Searing the Chicken
2:00 Stir-Frying the Vegetables
2:31 Adding the Udon Noodles
3:20 Finishing with Soy Butter Glaze
4:04 Tasting & Adjusting
4:17 Plating & Serving
4:51 Ingredients Recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
1. Udon Noodle Recipe Ideas: youtube.com/playlist?list=PL8lncWEfRxGdes2q4hbsmCmo0zZhl-CDY
2. Quick & Easy Japanese Recipes: youtube.com/playlist?list=PL8lncWEfRxGc6WGlisc8At9b7oi2wXtSD
3. Chuka (Chinese-Inspired Japanese Recipes): youtube.com/playlist?list=PL8lncWEfRxGcLXFZhbVKh6PIf14YNmyWr
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japanesecooking #japaneserecipe #yakiudon #chickenudon #udonnoodles
