Savory Chicken Katsu Ramen

5 from 1 vote

This Savory Chicken Katsu Ramen is the perfect dish to warm up on cold nights! Ultra crispy chicken katsu strips are served on top of a rich broth and noodles.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Japanese

Servings: Adults

Calories: 1983kcal

Author: Spencer Klickman

Equipment

Skillet or Dutch Oven For Frying
Baking Sheet
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.

Notes

Storing Ramen

To store any leftover Katsu Chicken 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 katsu chicken 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.

Nutrition