Pound the chicken well with a knife, cut into bite-sized pieces, and coat with sake. Let sit for a while.

Add enough water to the tempura batter mix (or all-purpose flour) and mix lightly.
Tip: Don't overmix; leaving some lumps helps the tempura fry up crispier.

Heat cooking oil in a frying pan to the right temperature (bubbles should form when you dip in chopsticks).

Dip the chicken pieces into the batter, coating evenly, then fry in the pan until the coating is golden brown.

Once the chicken tempura is done, drain excess oil using a rack or paper towels.

Slice the long onion diagonally, mince the garlic, and thinly slice the green onion and dried chili pepper.

Boil the udon noodles and drain.
If using pre-cooked noodles, you can use them as is.

In a clay pot, add the chicken bouillon granules, salt, black pepper, chili powder, Sichuan pepper, five-spice powder, garlic, and dried chili pepper. Add enough water to fill the pot about halfway, then bring to a boil.

Add the udon noodles, long onion, and egg to the pot. Simmer until the egg is soft-cooked.