Chicken Katsu Curry Ramen
Chicken Katsu Curry Ramen
Ingredients
For the Chicken Katsu
- 1 chicken breast, butterflied and pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour, for dredging
- 1 egg, beaten with 1 tablespoon water and a pinch of salt and pepper for egg wash
- 1 cup panko breadcrumbs, for dredging
- 2 cups vegetable oil, for frying, or as needed
For the Curry Sauce
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, medium, chopped
- 2 cloves garlic, minced
- 2 Japanese curry roux blocks, S&B brand recommended
- 3 cups chicken stock, hot
- 1 tablespoon soy sauce, or to taste
For the Ramen and Garnish
- 2 blocks instant ramen noodles, flavor packets discarded
- 1 soft-boiled egg, halved, for garnish
- 2 leaves bok choy, steamed or blanched, for garnish
- 1/2 red chili, sliced, for garnish
- 1/2 teaspoon black sesame seeds, for garnish
Instructions
- 1
Prepare the chicken breast by butterflying it and pounding it to about 1/2-inch thickness. Set up a dredging station with three shallow dishes: one with flour, one with the egg wash, and one with panko breadcrumbs.
⏱️ 5 min
- 2
Dredge the chicken thoroughly in the flour, ensuring it's fully coated. Dip the floured chicken into the egg wash, letting any excess drip off. Finally, coat the chicken evenly with panko breadcrumbs, pressing gently to adhere.
⏱️ 3 min
- 3
Heat 2 cups of vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken into the hot oil. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
⏱️ 8 min•🌡️ 350
- 4
Remove the cooked chicken katsu from the pan and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Once slightly cooled, slice the chicken katsu into even strips.
⏱️ 2 min
- 5
While the chicken is cooking, begin the curry sauce. In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and carrots and sauté for 5-7 minutes until softened.
⏱️ 7 min
- 6
Add the minced garlic to the pot and cook for another minute until fragrant. Pour in the hot chicken stock and bring to a simmer.
⏱️ 2 min
- 7
Add the 2 blocks of Japanese curry roux to the simmering liquid. Stir continuously until the roux blocks are fully dissolved and the sauce begins to thicken.
⏱️ 3 min
- 8
Using an immersion blender, carefully blend the curry mixture until it is smooth and creamy. Alternatively, you can transfer the mixture to a regular blender (in batches if necessary) and blend until smooth, then return to the pot. Stir in the soy sauce to taste.
⏱️ 3 min
- 9
Add the 2 blocks of instant ramen noodles (without their flavor packets) directly into the simmering curry sauce. Cook the ramen noodles in the curry sauce for 3-4 minutes, stirring occasionally, until they are soft and fully incorporated into the sauce.
⏱️ 4 min
- 10
To assemble, use tongs to transfer a portion of the cooked ramen noodles into a serving bowl. Ladle a generous amount of the curry sauce over the noodles. Arrange the sliced chicken katsu on top of the noodles and curry sauce.
⏱️ 3 min
- 11
Garnish each bowl with half a soft-boiled egg, a few leaves of steamed or blanched bok choy, and sliced red chili. Sprinkle black sesame seeds over the dish for a final touch. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Katsu Curry Ramen
For the Chicken Katsu
- 1 chicken breast, butterflied and pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour, for dredging
- 1 egg, beaten with 1 tablespoon water and a pinch of salt and pepper for egg wash
- 1 cup panko breadcrumbs, for dredging
- 2 cups vegetable oil, for frying, or as needed
For the Curry Sauce
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, medium, chopped
- 2 cloves garlic, minced
- 2 Japanese curry roux blocks, S&B brand recommended
- 3 cups chicken stock, hot
- 1 tablespoon soy sauce, or to taste
For the Ramen and Garnish
- 2 blocks instant ramen noodles, flavor packets discarded
- 1 soft-boiled egg, halved, for garnish
- 2 leaves bok choy, steamed or blanched, for garnish
- 1/2 red chili, sliced, for garnish
- 1/2 teaspoon black sesame seeds, for garnish
Instructions
- 1
Prepare the chicken breast by butterflying it and pounding it to about 1/2-inch thickness. Set up a dredging station with three shallow dishes: one with flour, one with the egg wash, and one with panko breadcrumbs.
⏱️ 5 min - 2
Dredge the chicken thoroughly in the flour, ensuring it's fully coated. Dip the floured chicken into the egg wash, letting any excess drip off. Finally, coat the chicken evenly with panko breadcrumbs, pressing gently to adhere.
⏱️ 3 min - 3
Heat 2 cups of vegetable oil in a large pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken into the hot oil. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
⏱️ 8 min•🌡️ 350 - 4
Remove the cooked chicken katsu from the pan and place it on a wire rack set over a paper towel-lined plate to drain excess oil. Once slightly cooled, slice the chicken katsu into even strips.
⏱️ 2 min - 5
While the chicken is cooking, begin the curry sauce. In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and carrots and sauté for 5-7 minutes until softened.
⏱️ 7 min - 6
Add the minced garlic to the pot and cook for another minute until fragrant. Pour in the hot chicken stock and bring to a simmer.
⏱️ 2 min - 7
Add the 2 blocks of Japanese curry roux to the simmering liquid. Stir continuously until the roux blocks are fully dissolved and the sauce begins to thicken.
⏱️ 3 min - 8
Using an immersion blender, carefully blend the curry mixture until it is smooth and creamy. Alternatively, you can transfer the mixture to a regular blender (in batches if necessary) and blend until smooth, then return to the pot. Stir in the soy sauce to taste.
⏱️ 3 min - 9
Add the 2 blocks of instant ramen noodles (without their flavor packets) directly into the simmering curry sauce. Cook the ramen noodles in the curry sauce for 3-4 minutes, stirring occasionally, until they are soft and fully incorporated into the sauce.
⏱️ 4 min - 10
To assemble, use tongs to transfer a portion of the cooked ramen noodles into a serving bowl. Ladle a generous amount of the curry sauce over the noodles. Arrange the sliced chicken katsu on top of the noodles and curry sauce.
⏱️ 3 min - 11
Garnish each bowl with half a soft-boiled egg, a few leaves of steamed or blanched bok choy, and sliced red chili. Sprinkle black sesame seeds over the dish for a final touch. Serve immediately.
⏱️ 2 min