Print

Savory Chicken Katsu Ramen Recipe

Savory Chicken Katsu Ramen Recipe
Print Recipe

★★★★★

5 from 6 reviews

This Savory Chicken Katsu Ramen recipe combines crispy, golden-brown chicken cutlets with a rich, creamy, umami-packed broth, tender ramen noodles, and fresh bok choy. Enhanced with fragrant garlic, ginger, and mushrooms, and topped with soft-boiled eggs, nori, and green onions, this comforting bowl of ramen is perfect for a satisfying homemade meal.

Ingredients

Scale

Chicken Katsu

  • 4 Chicken Breast Cutlets (2 breasts halved horizontally, pounded to ½” thick)
  • 2 Cups Panko Breadcrumbs
  • 3 Tablespoons Sesame Seeds
  • 1 Pinch Kosher Salt (plus more to taste)
  • 3 – 4 Cups Frying Oil (Peanut, Canola, Vegetable, etc.)

Soup Base and Toppings

  • 2 Tablespoons Neutral Cooking Oil (Olive, Avocado, Canola, or Bacon Fat)
  • 1 Shallot (Finely Minced)
  • 5 Cloves Garlic (Finely Minced)
  • 2 Inch Knob of Ginger (Grated)
  • 4 oz Mushrooms (Thinly Sliced)
  • ⅛ Teaspoon Crushed Red Pepper Flakes
  • ¼ Cup Soy Sauce
  • 1 ½ – 2 Teaspoons Sriracha or Gochujang
  • 2 Quarts Low Sodium Chicken Stock
  • ½ Cup Heavy Cream
  • 8 oz Dry Ramen Noodles (Approx. 4 individual ramen noodle bricks)
  • 2 Cups Bok Choy (Rough Chopped)
  • ¼ Cup Miso Paste (Red or White)
  • ¼ Teaspoon Toasted Sesame Oil
  • Kosher Salt (to taste)
  • Black Pepper (to taste)
  • 4 Soft Boiled Eggs
  • Nori Sheets
  • Green Onions (Thinly Sliced)
  • Sesame Seeds (for garnish)
  • More Sriracha or Gochujang (for serving)

Instructions

  1. Prepare Chicken Katsu: Heat frying oil in a large skillet or Dutch oven over medium-high heat until it reaches 350 to 375℉. While oil heats, slice chicken breasts horizontally and pound to ½-inch thickness. Season with kosher salt. Mix panko breadcrumbs, sesame seeds, and a pinch of salt in a shallow dish. Coat chicken thoroughly in breadcrumb mixture.
  2. Fry Chicken: Fry chicken cutlets in batches for 8 to 10 minutes until golden brown and crispy, turning occasionally. Remove and place the chicken on a wire rack over a baking sheet. Sprinkle with kosher salt while still hot. Keep warm in a 200℉ oven if desired.
  3. Sauté Aromatics: In a Dutch oven or large pot, heat neutral oil or bacon fat over medium-high heat. Add minced shallot with a pinch of salt; sauté 3 to 5 minutes until soft and fragrant. Add mushrooms and cook for another 3 to 5 minutes, stirring occasionally.
  4. Add Flavorings: Stir in grated ginger and minced garlic; sauté for 30 seconds until fragrant. Add crushed red pepper flakes, soy sauce, and sriracha or gochujang; cook for 2 to 3 minutes, stirring until the sauce slightly sticks to the pan.
  5. Create Soup Base: Pour in chicken stock and deglaze the pan. Bring to a boil, then reduce to a simmer. Stir in heavy cream until incorporated.
  6. Cook Noodles: Add ramen noodles and cook for about 5 minutes until tender. Turn off the heat.
  7. Finish the Broth: Stir in miso paste and chopped bok choy. Mix until miso dissolves and bok choy wilts, about 2 minutes. Drizzle toasted sesame oil and season with salt and pepper to taste.
  8. Assemble and Serve: Slice chicken katsu into ¼ to ½ inch strips. Ladle noodles and broth into bowls. Top each bowl with sliced chicken, soft-boiled eggs, green onions, sesame seeds, nori sheets, and additional sriracha or gochujang as desired.

Notes

  • Use a thermometer to maintain frying oil temperature between 350-375℉ for perfect crispy chicken.
  • Red miso paste provides a deeper flavor while white miso is milder; use according to preference.
  • Bacon fat adds a smoky note to the soup base if desired, but neutral oils work well too.
  • Soft boiling eggs for 6-7 minutes yields a creamy yolk, ideal for ramen toppings.
  • Adjust spice levels by varying the amount of sriracha or gochujang.
  • For a gluten-free option, use gluten-free panko and soy sauce replacements.

Nutrition

Keywords: Chicken Katsu Ramen, Japanese ramen, crispy chicken, creamy ramen broth, homemade ramen, comfort food

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