Ingredients

• 1½ pounds boneless skinless chicken (breasts or thighs)
• 1 cup cornstarch
• 1 egg
• 1 orange, zested and juiced
• ⅓ cup + 1 tablespoon Momofuku Soy Sauce
• 1 tablespoons + 1 teaspoon Momofuku Chili Crunch
• 1 cup canola oil
• ½ cup peach jam (or preserves)
• 1 teaspoon dried ginger
• 1 tablespoon Momofuku Rice Vinegar
• Momofuku Toasted Sesame Oil (optional)
• Toasted sesame seeds (optional)
• Sliced scallions (optional)

Preparation

Cut the chicken into 1–inch cubes, then toss with ½ cup of cornstarch in a large bowl, until the chicken is completely coated.

Combine egg, orange zest, 1 tablespoon of Momofuku Soy Sauce, and 1 teaspoon of Momofuku Chili Crunch in a bowl and whisk until smooth. Add cornstarch-tossed chicken and toss until thoroughly coated in the egg mixture.

Transfer chicken back to the large bowl and top with an additional ½ cup of cornstarch. Using your hands, toss until the chicken is thoroughly coated and no wet egg spots remain. (The dredge should be thick on each piece of chicken—this is what ensures a crispy coating.)

Heat oil over high heat in a large skillet until it shimmers. (The oil should cover the entire surface of the skillet with about ⅛ inch of oil. Add more or less oil to adjust the volume.)

When the oil is hot, add the chicken 1 piece at a time to prevent oil from cooling too quickly. (If the chicken doesn’t sizzle, remove and continue to heat the oil.) Fry the chicken in a single layer for 5 minutes, then flip and fry for 5 minutes more, until the batter is crispy and browned. (If the chicken doesn’t fit in a single layer, fry in two batches and replenish with oil, as needed, to maintain the ⅛ inch depth.) Remove the chicken from the skillet and drain the oil. (Do not wipe the skillet clean—the leftover cornstarch is what will help thicken the sauce.)

In a small bowl, prepare the sauce. Combine orange juice, ⅓ cup Momofuku Soy Sauce, 1 tablespoon of Momofuku Chili Crunch, ½ cup peach jam, 1 teaspoon dried ginger, 1 tablespoon of Momofuku Rice Vinegar, and 5 shakes of Momofuku Toasted Sesame Oil (2–3 teaspoons).

Return the skillet to medium heat, then add sauce. Cook for 1–2 minutes, until it is reduced and starting to thicken. Add chicken back to the skillet and toss with sauce for 1 minute, until the sauce is thick on each piece of chicken.

Top with sesame seeds and scallions, and serve with white rice or Momofuku Noodles.

Ingredients

• 1 pound mushrooms (assorted), torn into pieces
• Olive oil
• 4 packs Momofuku Tingly Wavy Noodles (or other Momofuku Noodles)
• Kosher salt
• ¼ cup white miso
• 2 teaspoons black pepper
• ¼ cup (or 4 tablespoons) unsalted butter
• 1 lemon (optional)

Preparation

Heat 2 tablespoons of oil over high heat in a large skillet until hot. Add half of the mushrooms in a single layer and let them cook undisturbed for 3 minutes. Toss and cook undisturbed again for 2 minutes. Add 1 noodle sauce packet, and stir to reduce liquid for an additional 1 minute. Remove from the skillet. Repeat with 2 more tablespoons of olive oil, the second half of the mushrooms, and another noodle sauce packet. (Save the remaining sauce packets—you won’t need them for this recipe.)

Boil 4 packs of noodles in salted water for 2 minutes, then drain, saving 1 cup of noodle liquid. (The salt level of the final dish will depend heavily on how much you salt your noodle water. If you prefer a lighter seasoned pasta, lightly season the noodle water. You can always adjust the seasoning at the end.)

Add 1 cup of noodle liquid to the skillet with ¼ cup white miso and 2 teaspoons black pepper. Bring to a boil and stir to dissolve miso into the water. Add mushrooms and noodles and toss until the liquid is thick around the noodles, about 1 minute. Turn off heat and stir in butter. Taste and adjust seasoning with more Kosher salt, as needed.

Scoop into bowls, then top with freshly grated fresh lemon zest. Serve immediately.