Chicken Katsu Curry Ramen
Chicken Katsu Curry Ramen
Ingredients
For the Chicken Katsu
- 250-300 g chicken breast, cut into 2 fillets
- 10 g flour, seasoned with chili powder (optional), salt, pepper, onion & garlic powder, paprika
- 1 egg, plus a dash of water
- 30 g panko, seasoned with chili powder (optional), salt, pepper, onion & garlic powder, paprika
- 1/2 teaspoon oil, for air frying
For the Curry Broth
- 1 carrot, peeled and chopped
- 1/2 brown onion
- 2 teaspoons minced garlic
- 1/2 teaspoon oil, for sautéing
- 500 ml chicken stock
- 1/3 - 1/2 pack Japanese Golden Curry Cubes, depending on desired strength
- 300 ml water
- 1 teaspoon monkfruit sweetener, or sugar
- as needed white pepper
- 10 g bone broth paste, optional
For Serving
- 1 1/2 bundle ramen noodles, 135g dry
- as needed furikake seasoning, optional
- as needed chili oil, optional
- as needed green onion, sliced, optional
Instructions
- 1
Prepare the chicken katsu: Dip each chicken fillet first in the seasoned flour, then in the beaten egg mixture (egg with a dash of water), and finally coat thoroughly with the seasoned panko. Spray the coated chicken with oil.
⏱️ 5 min
- 2
Air fry the chicken: Place the chicken katsu in an air fryer and cook at 200°C for 15-18 minutes, flipping halfway through to ensure even browning and cooking. The internal temperature should reach 74°C (165°F).
⏱️ 18 min•🌡️ 200
- 3
Start the curry broth: While the chicken is cooking, heat 1/2 teaspoon of oil in a pan over medium heat. Add the 1/2 brown onion and 2 teaspoons of minced garlic and sauté until fragrant, about 2-3 minutes. Add the chopped carrot and continue to sauté until it begins to tenderize, about 5-7 minutes.
⏱️ 10 min
- 4
Simmer the curry: Pour in 500 ml of chicken stock and add 1/3 to 1/2 pack of Japanese Golden Curry Cubes. Stir continuously until the curry cubes are fully melted and the sauce begins to thicken. Add 1 teaspoon of monkfruit sweetener (or sugar), white pepper to taste, and the optional 10 grams of bone broth paste. Let the mixture simmer until the carrots are fully cooked through and tender.
⏱️ 10 min
- 5
Blend the curry broth: Carefully transfer the curry mixture to a blender or use an immersion blender directly in the pot. Blend until the sauce is smooth and glossy. For an extra smooth consistency, you can strain the blended curry through a fine mesh sieve.
⏱️ 5 min
- 6
Cook the ramen noodles: Prepare the 1 1/2 bundles of ramen noodles according to the package instructions. Drain well.
⏱️ 5 min
- 7
Assemble the bowls: Divide the cooked ramen noodles evenly between two serving bowls. Slice the cooked chicken katsu into strips. Pour the hot curry broth over the noodles. Top with the sliced chicken breast and, if desired, garnish with furikake seasoning, a drizzle of chili oil, and sliced green onion.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Katsu Curry Ramen
For the Chicken Katsu
- 250-300 g chicken breast, cut into 2 fillets
- 10 g flour, seasoned with chili powder (optional), salt, pepper, onion & garlic powder, paprika
- 1 egg, plus a dash of water
- 30 g panko, seasoned with chili powder (optional), salt, pepper, onion & garlic powder, paprika
- 1/2 teaspoon oil, for air frying
For the Curry Broth
- 1 carrot, peeled and chopped
- 1/2 brown onion
- 2 teaspoons minced garlic
- 1/2 teaspoon oil, for sautéing
- 500 ml chicken stock
- 1/3 - 1/2 pack Japanese Golden Curry Cubes, depending on desired strength
- 300 ml water
- 1 teaspoon monkfruit sweetener, or sugar
- as needed white pepper
- 10 g bone broth paste, optional
For Serving
- 1 1/2 bundle ramen noodles, 135g dry
- as needed furikake seasoning, optional
- as needed chili oil, optional
- as needed green onion, sliced, optional
Instructions
- 1
Prepare the chicken katsu: Dip each chicken fillet first in the seasoned flour, then in the beaten egg mixture (egg with a dash of water), and finally coat thoroughly with the seasoned panko. Spray the coated chicken with oil.
⏱️ 5 min - 2
Air fry the chicken: Place the chicken katsu in an air fryer and cook at 200°C for 15-18 minutes, flipping halfway through to ensure even browning and cooking. The internal temperature should reach 74°C (165°F).
⏱️ 18 min•🌡️ 200 - 3
Start the curry broth: While the chicken is cooking, heat 1/2 teaspoon of oil in a pan over medium heat. Add the 1/2 brown onion and 2 teaspoons of minced garlic and sauté until fragrant, about 2-3 minutes. Add the chopped carrot and continue to sauté until it begins to tenderize, about 5-7 minutes.
⏱️ 10 min - 4
Simmer the curry: Pour in 500 ml of chicken stock and add 1/3 to 1/2 pack of Japanese Golden Curry Cubes. Stir continuously until the curry cubes are fully melted and the sauce begins to thicken. Add 1 teaspoon of monkfruit sweetener (or sugar), white pepper to taste, and the optional 10 grams of bone broth paste. Let the mixture simmer until the carrots are fully cooked through and tender.
⏱️ 10 min - 5
Blend the curry broth: Carefully transfer the curry mixture to a blender or use an immersion blender directly in the pot. Blend until the sauce is smooth and glossy. For an extra smooth consistency, you can strain the blended curry through a fine mesh sieve.
⏱️ 5 min - 6
Cook the ramen noodles: Prepare the 1 1/2 bundles of ramen noodles according to the package instructions. Drain well.
⏱️ 5 min - 7
Assemble the bowls: Divide the cooked ramen noodles evenly between two serving bowls. Slice the cooked chicken katsu into strips. Pour the hot curry broth over the noodles. Top with the sliced chicken breast and, if desired, garnish with furikake seasoning, a drizzle of chili oil, and sliced green onion.
⏱️ 2 min