This Savory Chicken Katsu Ramen is the perfect antidote for those cold and rainy fall or winter nights. One of my favorite parts of colder weather are the savory soups that go with it, for sure, so this definitely fits the bill. This recipe is ultra-savory and creamy, with just the right amount of spice to warm you up from the inside out. You're not going to want to miss this one!
Ingredients
Chicken Katsu
Chicken katsu is a Japanese-style, breaded, and pan-fried chicken cutlet. This version uses chicken breasts, sliced in half horizontally to get them extra thin. Both sides of each chicken cutlet are coated in panko breadcrumbs that have been seasoned with kosher salt and sesame seeds. Regular bread crumbs will work, but they are finer in texture and don't get quite as crispy as panko does.
Chicken Katsu Ingredients: Chicken, Panko, Sesame Seeds & Kosher Salt -
Press both sides of each chicken piece into the breading. -
Properly breaded chicken with no bare spots. -
Chicken katsu after being fried. (Don't forget the salt!)
Ramen Broth Ingredients
This creamy and spicy ramen broth is the backbone of this recipe and takes about 15 minutes to put together. Shallots, mushrooms, gochujang (which is a Korean hot sauce; Sriracha is a good substitute if your stores don't have it), garlic, and ginger add a touch of spice and aromatic flavor. Soy sauce is used to add a salty/umami backbone to the broth.
The key to adding miso to this recipe is to add the miso paste almost at the very end of cooking. There are a lot of delicate flavor compounds from the fermentation process that deteriorate with high heat or long cooking times, especially if boiled or simmered. Adding it at the end preserves those delicate flavors.
Pro Tip: Be sure to use low- or no-sodium chicken stock in this recipe. The miso paste and soy sauce in this recipe already have a lot of salt in them. You could accidentally over-salt the dish if you use regular, full-salt chicken stock.
Finish off the ramen broth with a touch of heavy cream to bring everything together, then some rough-chopped bok choy pieces. For the little time and effort that go into this broth, the flavor is really hard to beat!
Serving Suggestions
To serve, ladle the soup and some noodles into several bowls and top with several slices of the katsu chicken. Finish everything off with classic toppings like soft-boiled eggs, thinly sliced green onions, sesame seeds, and several sheets of nori (toasted seaweed sheets). Add a dash of Sriracha or more gojuchang if you want more heat!
Looking for other Asian-inspired dishes? Check out the recipes listed below!
Storing and Reheating Tips
Storing Ramen
To store any leftover Chicken Katsu Ramen, place the leftover soup in an airtight container, keep the chicken in a separate container, and refrigerate for up to 5 days.
If you are making this knowing you will have leftovers, you can boil the noodles in a separate pot as you need them instead of adding all of them to the soup. They won't have as much flavor, but they will stay fresher for longer.
Reheating Ramen
Reheating this is as simple as warming the soup up on the stovetop and heating the chicken cutlets through. The best way to heat up the chicken katsu is to throw it in an air fryer for 3 to 4 minutes at 400°F. This gets the chicken almost as crispy as it is when it's fresh! No air fryer? Use your oven at 400°F for about 8 to 10 minutes. While you CAN use a microwave to heat the chicken up, I really don't recommend it. You will end up with sad, soggy fried chicken.
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Recipe
Savory Chicken Katsu Ramen
Equipment
- Skillet or Dutch Oven For Frying
- Wire Cooling Rack
- Dutch Oven or Large Stock Pot For Ramen
- Instant Read Digital Thermometer Optional
Ingredients
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.
Ramen
- 2 Tablespoons Neutral Cooking Oil Olive, Avocado, Canola, etc. or Bacon Fat (My personal favorite!)
- 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 Teaspoon 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 Will Work. (Red is more intensely flavored, and white is more mild)
- ¼ Teaspoon Toasted Sesame Oil
- Kosher Salt To Taste
- Black Pepper To Taste
Toppings
- 4 Soft Boiled Eggs
- Nori Sheets
- Green Onions Thinly Sliced
- Sesame Seeds
- More Sriracha or Goguchang
Instructions
Chicken Katsu
- Heat frying oil in a large skillet or Dutch oven over medium-high heat until it registers 350 to 375℉ on an instant-read thermometer.
- While the oil is heating, slice two chicken breasts horizontally and pound flat until they are approximately ½-inch thick. Season liberally with kosher salt.
- Mix the panko breadcrumbs, sesame seeds, and a pinch of salt in a shallow bowl or dish. Press both sides of the chicken cutlets into the breadcrumbs until heavily coated and no dry spots remain.
- Add the chicken in batches and fry for 8 to 10 minutes until golden brown and crispy, flipping occasionally.
- Remove the chicken from the oil and transfer to baking sheet lined with a wire cooling rack. Sprinkle with a liberal pinch of kosher salt while still hot. Optionally, place the chicken in a 200℉ oven to keep warm while the soup cooks.
Ramen
- While the chicken is cooking or cooling, heat several tablespoons of a neutral oil or bacon fat (my favorite!) in a Dutch oven or a large stock pot over medium-high heat. Add shallot and a small pinch of salt and sauté for 3 to 5 minutes until fragrant and soft. Add the sliced mushrooms and sauté for an additional 3 to 5 minutes, stirring occasionally.
- Add ginger and garlic and sauté for 30 seconds until fragrant. Add red pepper flakes, soy sauce, and gojuchang. Stir and sauté for 2 to 3 minutes until the sauces start to stick to the bottom of the pan.
- Add chicken stock and deglaze pan. Bring to a boil, and reduce heat to a simmer. Add heavy cream and stir to incorporate.
- Add ramen noodles and cook for approximately 5-minutes until noodles are soft and turn off the heat.
- Add the miso paste and bok choy. Stir until the miso paste has dissolved and the bok choy has wilted, about 2 minutes. Add the toasted sesame oil and stir to combine. Taste and adjust for salt and pepper as needed.
Serving
- Slice the cooked chicken in to ¼ to ½ strips. Ladle several scoops of broth and noodles into bowls. Top with soft-boiled eggs, sliced green onions, sesame seeds, nori sheets, and more Sriracha or gojuchang if desired.
Stacy says
YES PLEASE!!! On rotation during the cooler months.