Chicken Katsu Curry Ramen
Chicken Katsu Curry Ramen
Ingredients
For the Chicken Katsu
- 2 boneless skinless chicken breasts, butterflied
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- as needed neutral oil, for frying
For the Curry Broth
- 2 tablespoons neutral oil
- 2 teaspoons fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 2 tablespoons gochujang
- 4 Japanese curry roux cubes, about 120 g total
- 6 cups chicken broth
- 2 cups coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
For the Ramen and Toppings
- 4 portions ramen noodles, about 18 oz / 500 g total
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon soy sauce, for mushrooms
- 1 teaspoon neutral oil, for mushrooms
- 1 bunch Chinese broccoli, gai lan, trimmed
- 4 large eggs, jammy
Instructions
- 1
Season the butterflied chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon white pepper. Set up a dredging station: first, dredge the chicken thoroughly in 1/2 cup all-purpose flour. Next, dip the floured chicken in 2 large beaten eggs. Finally, coat the chicken thoroughly in 1 1/2 cups panko breadcrumbs.
⏱️ 10 min
- 2
Heat neutral oil in a pan to 350°F (175°C). Carefully place the breaded chicken katsu into the hot oil. Fry until deeply golden and cooked through, 4–5 minutes per side. Once fried, remove the katsu from the oil, press it down, and let it rest. Slice the rested chicken katsu into strips.
⏱️ 15 min•🌡️ 350
- 3
Heat 2 tablespoons neutral oil in a pot over medium heat. Add 2 teaspoons finely grated fresh ginger and 2 finely grated cloves of garlic. Sauté the ginger and garlic until fragrant, about 30 seconds. Stir in 2 tablespoons gochujang and cook until it darkens slightly and becomes aromatic.
⏱️ 5 min
- 4
Add 4 Japanese curry roux cubes to the pot. Pour in 6 cups chicken broth and 2 cups coconut milk. Simmer gently, whisking constantly until the curry roux is completely dissolved and the broth is smooth. Season the broth with 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 2 teaspoons sugar. Adjust salt and sugar to taste.
⏱️ 10 min
- 5
Add 4 portions ramen noodles directly to the simmering curry broth. Cook the noodles until they are just tender.
⏱️ 5 min
- 6
In a separate pan, heat 1 teaspoon neutral oil. Add 1 cup sliced shiitake mushrooms and sauté until golden. Splash with 1 tablespoon soy sauce. In another pot, blanch 1 bunch trimmed Chinese broccoli (gai lan) in salted water until tender-crisp.
⏱️ 10 min
- 7
Soft-boil 4 large eggs for 6 1/2 minutes. Immediately transfer them to an ice bath to chill for 5 minutes, then peel and halve them.
⏱️ 7 min
- 8
Ladle the cooked ramen noodles and curry broth into individual bowls. Top each bowl with the sliced chicken katsu, soy-sautéed shiitake mushrooms, blanched Chinese broccoli, and halved jammy eggs.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Katsu Curry Ramen
For the Chicken Katsu
- 2 boneless skinless chicken breasts, butterflied
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- as needed neutral oil, for frying
For the Curry Broth
- 2 tablespoons neutral oil
- 2 teaspoons fresh ginger, finely grated
- 2 cloves garlic, finely grated
- 2 tablespoons gochujang
- 4 Japanese curry roux cubes, about 120 g total
- 6 cups chicken broth
- 2 cups coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
For the Ramen and Toppings
- 4 portions ramen noodles, about 18 oz / 500 g total
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon soy sauce, for mushrooms
- 1 teaspoon neutral oil, for mushrooms
- 1 bunch Chinese broccoli, gai lan, trimmed
- 4 large eggs, jammy
Instructions
- 1
Season the butterflied chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon white pepper. Set up a dredging station: first, dredge the chicken thoroughly in 1/2 cup all-purpose flour. Next, dip the floured chicken in 2 large beaten eggs. Finally, coat the chicken thoroughly in 1 1/2 cups panko breadcrumbs.
⏱️ 10 min - 2
Heat neutral oil in a pan to 350°F (175°C). Carefully place the breaded chicken katsu into the hot oil. Fry until deeply golden and cooked through, 4–5 minutes per side. Once fried, remove the katsu from the oil, press it down, and let it rest. Slice the rested chicken katsu into strips.
⏱️ 15 min•🌡️ 350 - 3
Heat 2 tablespoons neutral oil in a pot over medium heat. Add 2 teaspoons finely grated fresh ginger and 2 finely grated cloves of garlic. Sauté the ginger and garlic until fragrant, about 30 seconds. Stir in 2 tablespoons gochujang and cook until it darkens slightly and becomes aromatic.
⏱️ 5 min - 4
Add 4 Japanese curry roux cubes to the pot. Pour in 6 cups chicken broth and 2 cups coconut milk. Simmer gently, whisking constantly until the curry roux is completely dissolved and the broth is smooth. Season the broth with 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 2 teaspoons sugar. Adjust salt and sugar to taste.
⏱️ 10 min - 5
Add 4 portions ramen noodles directly to the simmering curry broth. Cook the noodles until they are just tender.
⏱️ 5 min - 6
In a separate pan, heat 1 teaspoon neutral oil. Add 1 cup sliced shiitake mushrooms and sauté until golden. Splash with 1 tablespoon soy sauce. In another pot, blanch 1 bunch trimmed Chinese broccoli (gai lan) in salted water until tender-crisp.
⏱️ 10 min - 7
Soft-boil 4 large eggs for 6 1/2 minutes. Immediately transfer them to an ice bath to chill for 5 minutes, then peel and halve them.
⏱️ 7 min - 8
Ladle the cooked ramen noodles and curry broth into individual bowls. Top each bowl with the sliced chicken katsu, soy-sautéed shiitake mushrooms, blanched Chinese broccoli, and halved jammy eggs.
⏱️ 3 min