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1
To cook the chicken, begin by seasoning both sides of the breast and thigh with salt and pepper.
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2
Pour the oil into a pot (the pot should be just large enough for the chicken to lie flat on the bottom without a lot of extra room) and set it over high heat.
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3
When the oil just begins to smoke, add the chicken skin side down.
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4
Cook the chicken until the skin turns golden brown and the meat is halfway cooked through, about 6 minutes.
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5
Turn the chicken over in the pan and drain the excess oil.
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6
Add the sake and cover the pan with a tight-fitting lid.
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7
Reduce the heat to low and let the chicken cook for another 5 minutes, then turn off the heat and let it sit in the pot for a few minutes to finish cooking.
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8
Transfer the chicken to a plate and refrigerate until cool.
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9
While the chicken is cooling, make the banbanji sauce.
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10
In a bowl, combine all the ingredients; mix well.
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11
Set aside.
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12
To assemble the dish, soak the scallion slices in cold water for 10 minutes, then drain well.
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13
Once the chicken has cooled, slice it into 1/4-inch-thick pieces.
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14
Place a large pot of water over high heat and bring to a boil.
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15
Cook the noodles, following package instructions.
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16
Drain and rinse well under cold running water.
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17
Divide the noodles among 4 bowls.
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18
Top each bowl of noodles with one-quarter of the chicken and cucumber, then drizzle 3 tablespoons of the Chukka-Soba Dressing over each bowl followed by 1 1/2 tablespoons of the banbanji sauce.
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19
Garnish with the scallions.
