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Chicken Katsu Ramen

Discover how to create crispy chicken katsu ramen with rich broth, tender noodles, and tasty toppings in this easy-to-follow recipe.
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This Chicken Katsu Ramen combines crispy, golden-brown panko-breaded chicken with a rich, flavorful ramen broth. Topped with soft-boiled eggs, green onions, and sesame seeds, this dish is the ultimate comfort food with a Japanese twist! 🍜🔥🐔

Ingredients

Scale

For the Chicken Katsu:

  • 2 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • ½ cup vegetable oil (for frying)

For the Ramen Broth:

  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp miso paste (white or red)
  • 2 tbsp soy sauce
  • 1 tbsp mirin (optional)
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1 tsp chili paste (optional for spice)

For the Ramen Bowl:

  • 4 packs ramen noodles (discard seasoning packets)
  • 2 soft-boiled eggs, halved
  • ½ cup green onions, sliced
  • ½ cup shiitake mushrooms, sliced
  • ¼ cup corn kernels (optional)
  • 1 tbsp sesame seeds
  • Nori sheets (for garnish)

Instructions

  • Prepare the Chicken Katsu:

    • Place chicken breasts between plastic wrap and gently pound to ½-inch thickness.
    • Season with salt and black pepper.
    • Dredge each piece in flour, dip into beaten eggs, and coat with panko breadcrumbs.
    • Heat vegetable oil in a skillet over medium heat.
    • Fry chicken for 3-4 minutes per side until golden brown and crispy.
    • Transfer to a plate lined with paper towels and slice into strips.

  • Make the Ramen Broth:

    • In a large pot, heat sesame oil over medium heat.
    • Sauté garlic and ginger for 1 minute until fragrant.
    • Stir in miso paste, soy sauce, and mirin.
    • Add chicken broth and water, then bring to a gentle simmer for 10 minutes.

  • Cook the Ramen & Toppings:

    • Cook ramen noodles according to package instructions. Drain and set aside.
    • Soft-boil eggs by simmering for 6-7 minutes, then transfer to an ice bath before peeling.
    • Sauté shiitake mushrooms until tender.

  • Assemble the Ramen Bowls:

    • Divide ramen noodles into bowls.
    • Ladle hot broth over the noodles.
    • Top with sliced chicken katsu, soft-boiled eggs, mushrooms, corn, and green onions.
    • Sprinkle with sesame seeds and add nori sheets for garnish.

  • Serve & Enjoy:

    • Serve immediately with extra soy sauce or chili paste on the side.

Notes

  • For extra crispiness, double-coat the chicken in panko.
  • For a spicy kick, add chili oil or Sriracha to the broth.
  • For a lighter version, bake the chicken at 400°F (200°C) for 20 minutes instead of frying.

Find it online: https://kenzierecipes.com/chicken-katsu-ramen-recipe/