Spicy Ramen With Chicken Katsu

5 from 4 votes

Spicy Ramen With Chicken Katsu

Spicy umami broth, slightly creamy with a touch of sweetness, with chewy noodles, crispy breaded chicken (katsu), topped with fresh spring onion, creamy egg, shiitake and nori. Perfect balance of savoury, spicy and sweet to quench your ramen thirst!

Prep Time20

Cook Time30

Servings: people

Author: Bea & Marco

Ingredients

Broth Flavouring

¼ cup gochujang paste (80 g)
⅓ cup less salt soy sauce (80 ml)
1 tablespoon sugar

Broth

3 inch ginger , sliced
6 garlic cloves , bruised & peeled
4 cup chicken stock (1 liter)
8 dry shiitake mushrooms
1 can coconut milk
2 tablespoon butter (30 g)

Chicken Katsu

1 lb chicken thigh (450 g)
1 large egg
1 cup panko (70 g)
½ cup bread crumbs (70 g)
¼ cup sesame seeds (35 g)
salt and pepper to taste

Noodles

7 oz dry egg noodles (200 g)

Topping

2 large egg
spring onion
1 nori sheet

Instructions

Broth Flavouring

Mix everything well in a small bowl. Set aside.

Broth

Add all ingredients, including broth flavouring into a huge pot. Bring to a simmer, cover the pot with a lid and cook for 30 minutes or until the shiitake mushrooms have soften. Meanwhile, lets proceed with the chicken katsu.
Once broth's ready, scoop out shiitake, ginger and garlic. Discard ginger and garlic. Slice shiitake, set aside.

Chicken Katsu

Season the chicken well with salt and pepper. Crack the egg in a deep plate, sprinkle with some salt and whisk. In a flat plate, mix panko, bread crumbs and sesame seeds.
How To Bread Chicken Without Getting Your Hands Messy
Line chicken, egg, breading mixture and another flat plate. Grab a chicken with one hand and coat it in the egg. Then place on the breading mixture. With another hand, cover chicken with breading, pressing as you go so that it sticks. Flip and do the same. Place in an empty plate. Repeat until you finish all the chicken pieces.
Spray some oil in the air fryer inner rack. Place the chicken in and spray the top with a bit more oil. Use "Air fry" mode, set temperature to 400ºF (200ºC) and cook for 16 minutes. Remove and set aside for late.

Topping

6 ½ Minute Egg
Bring a pot of water to a boil. Put the eggs in and immediately lower the heat so that it's just barely simmering. Set timer for 6 ½ minutes. Once done, scoop the eggs out and place them in a bowl of cold icy water. Leave to cool completely before peeling.
Spring Onion
Chop and set aside.
Nori Sheet
Cut into 3x3 inch (7.5 cm) squares. You'll need 4 pieces. Set aside.

Noodles

Cook noodles as per packet's instructions. Set aside. Just don't cook them too soon as they'll dry out and the strands stick to each other.

Assembling

Grab a ramen bowl and add some noodles in. Pour few ladles of the hot broth in. Cut the chicken kastu in slices and place in the bowl, together with some shiitake, chopped spring onion and half of an egg. Slide in nori sheet at a corner and enjoy! Of course, do serve the others with a bowl of their own also 😁.

Notes

Use oven instead of air fryer for chicken katsu. Bake in a preheated oven at 400ºF (200ºC), at middle rack, for 20-25 minutes. Flip after half cooking time.

Nutrition