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Preheat your air fryer to 200°C. Pat the chicken thighs or breasts dry with paper towels.

In a bowl, season the chicken with jerk seasoning, 2 tablespoons of honey jerk seasoning, and Aromat. Ensure the chicken is evenly coated.

Lightly oil the air fryer basket. Place the seasoned chicken in the air fryer and cook for 15 minutes, or until the internal temperature reaches 75°C+.

Halfway through cooking (around 7-8 minutes), baste the chicken with the remaining 1 tablespoon of honey jerk seasoning to create a glaze.

Once cooked, remove the chicken from the air fryer, slice it, and set it aside.

In a large pot, bring the chicken stock to a boil. Add the packet noodles and cook according to package instructions until tender.

Carefully drain the noodles, reserving the hot chicken stock. This stock will be used to build the ramen base.

In each serving bowl, add 1 tablespoon of honey jerk seasoning, 1 tablespoon of mayonnaise, and a splash of coconut milk. Stir until smooth.

Add the packet noodle soup mix (from the noodle packets) to each bowl. Pour in a little of the hot reserved chicken stock (about 100 ml per bowl) and stir again until well combined.

Add the cooked noodles to each bowl and mix gently to coat them with the ramen base.

Top each bowl with the sliced honey jerk chicken, half a boiled egg, sliced spring onion, and chopped parsley.

Finish with a sprinkle of sesame seeds and chilli flakes, or any other desired garnish.


Preheat your air fryer to 200°C. Pat the chicken thighs or breasts dry with paper towels.

In a bowl, season the chicken with jerk seasoning, 2 tablespoons of honey jerk seasoning, and Aromat. Ensure the chicken is evenly coated.

Lightly oil the air fryer basket. Place the seasoned chicken in the air fryer and cook for 15 minutes, or until the internal temperature reaches 75°C+.

Halfway through cooking (around 7-8 minutes), baste the chicken with the remaining 1 tablespoon of honey jerk seasoning to create a glaze.

Once cooked, remove the chicken from the air fryer, slice it, and set it aside.

In a large pot, bring the chicken stock to a boil. Add the packet noodles and cook according to package instructions until tender.

Carefully drain the noodles, reserving the hot chicken stock. This stock will be used to build the ramen base.

In each serving bowl, add 1 tablespoon of honey jerk seasoning, 1 tablespoon of mayonnaise, and a splash of coconut milk. Stir until smooth.

Add the packet noodle soup mix (from the noodle packets) to each bowl. Pour in a little of the hot reserved chicken stock (about 100 ml per bowl) and stir again until well combined.

Add the cooked noodles to each bowl and mix gently to coat them with the ramen base.

Top each bowl with the sliced honey jerk chicken, half a boiled egg, sliced spring onion, and chopped parsley.

Finish with a sprinkle of sesame seeds and chilli flakes, or any other desired garnish.
