Bami Pangang (Dairy-Free)

Ingredients

• 500 g Egg Noodles
• 500 g Chicken Breast
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 150 ml Ketchup
• 2 tbsp Rice Vinegar
• 1 tbsp Brown Sugar
• 1 tbsp Chili Sauce
• 2 tbsp Vegetable Oil

Instructions

1. 1Place a large heavy-bottomed pot on the stove over high heat. Add the 2 tablespoons of vegetable oil and let it heat until it shimmers, which is approximately 375°F (190°C), about 1 minute. Cut the 500 g chicken breast into 1-inch (2.5 cm) pieces. Add the chicken to the pot and cook, stirring occasionally, for 5-7 minutes until browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
2. 2While the chicken cooks, finely chop the 1 medium onion, mince the 2 cloves garlic, and grate the 1 inch ginger. Add the chopped 1 medium onion, minced 2 cloves garlic, and grated 1 inch ginger to the pot with the chicken. Cook over medium heat, stirring constantly, for 2 minutes until the onions soften and the mixture becomes fragrant.
3. 3In a separate medium bowl, measure the 150 ml ketchup, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, and 1 tablespoon chili sauce. Whisk these ingredients together until they are well combined.
4. 4Pour the prepared sauce mixture into the pot with the chicken and vegetables. Stir well to coat everything. Bring the sauce to a gentle simmer (small bubbles appearing around the edges, approximately 185-200°F / 85-93°C), then reduce the heat to medium-low. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, meaning a clear line remains when you draw your finger across the back of the spoon.
5. 5Fill a separate large pot with water and bring it to a rolling boil (212°F / 100°C). Add the 500 g egg noodles to the boiling water. Cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles thoroughly in a colander and then return the drained 500 g egg noodles to the empty large pot.
6. 6Add the thickened sauce and chicken mixture from the first pot to the pot containing the drained 500 g egg noodles. Using tongs, gently toss the noodles for 1-2 minutes until they are evenly coated with the sauce. Serve the Bami Pangang immediately while hot.

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