Description
A comforting bowl of spicy chicken katsu ramen featuring crispy panko-crusted chicken, rich spicy broth, tender ramen noodles, soft-boiled eggs, and classic toppings.
Ingredients
Scale
- 2 boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 cups vegetable oil
- 6 cups chicken broth
- 2 tablespoons spicy chili paste
- 2 tablespoons soy sauce
- 12 ounces ramen noodles
- 4 halves soft-boiled eggs
- 1/2 cup corn kernels
- 2 tablespoons sliced green onions
- 2 nori sheets, cut into strips
- 1 tablespoon sesame seeds
Instructions
- Heat vegetable oil to 350°F (175°C).
- Season chicken with salt and pepper. Coat with flour, dip into beaten eggs, then coat with panko breadcrumbs.
- Simmer chicken broth with spicy chili paste and soy sauce.
- Cook ramen noodles according to package instructions.
- Fry chicken for 4 to 5 minutes per side until golden brown and cooked through.
- Drain chicken, rest briefly, then slice.
- Divide noodles among bowls and pour broth over them.
- Top with sliced chicken, soft-boiled eggs, corn, green onions, nori, and sesame seeds.
- Serve immediately.
Notes
- Keep noodles and broth separate until serving.
- Use fresh panko for maximum crispiness.
- Adjust chili paste to your preferred spice level.
- Reheat chicken in an oven or air fryer for best texture.