High-Protein Sticky Chicken Ramen
High-Protein Sticky Chicken Ramen
Ingredients
For the Sticky Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons corn starch
- 2 tablespoons vegetable oil, or other high-heat oil
For the Sticky Sauce
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 3 tablespoons honey
- 4 garlic, cloves, minced
For the Ramen Bowl Assembly
- 4 packages Momofuku Soy & Scallion Noodles
- 4 cups chicken broth, or bone broth for higher protein
- 4 cups bok choy, chopped
- 4 jammy eggs, halved
- 4 teaspoons Momofuku Garlic Chili Crunch, or to taste
- 1/2 cup scallions, thinly sliced
- 2 teaspoons sesame seeds, for garnish
Instructions
- 1
Prepare the Sticky Sauce: In a small bowl, combine the soy sauce, oyster sauce, and honey. Mince the garlic cloves and add them to the bowl. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the Chicken: Pat the chicken thighs dry with paper towels. Lightly season both sides of the chicken thighs with salt and black pepper. Evenly coat the seasoned chicken thighs with corn starch.
⏱️ 5 min
- 3
Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the corn starch-coated chicken thighs to the pan. Sear for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 10 min
- 4
Cook the Noodles: While the chicken is searing, bring a pot of water to a rolling boil. Add the Momofuku Soy & Scallion Noodles and cook according to package directions, typically about 4 minutes, until al dente. Drain the noodles and set aside.
⏱️ 5 min•🌡️ 212
- 5
Finish the Chicken in Sauce: Reduce the heat to medium-low. Pour the prepared sticky sauce into the same skillet used for the chicken. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 2-3 minutes. Return the seared chicken thighs to the pan and toss to ensure they are evenly coated with the sticky sauce. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 5 min
- 6
Assemble the Ramen Bowls: Divide the cooked Momofuku noodles among four serving bowls. Pour 1 cup of hot chicken broth over the noodles in each bowl. Add a generous portion of chopped bok choy to each bowl. Arrange the sticky chicken pieces on top of the noodles and bok choy. Place a halved jammy egg in each bowl.
⏱️ 5 min
- 7
Garnish and Serve: Garnish each bowl with a spoonful of Momofuku Garlic Chili Crunch, a sprinkle of sliced scallions, and a dash of sesame seeds. Serve immediately and enjoy your High-Protein Sticky Chicken Ramen.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Sticky Chicken Ramen
For the Sticky Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons corn starch
- 2 tablespoons vegetable oil, or other high-heat oil
For the Sticky Sauce
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 3 tablespoons honey
- 4 garlic, cloves, minced
For the Ramen Bowl Assembly
- 4 packages Momofuku Soy & Scallion Noodles
- 4 cups chicken broth, or bone broth for higher protein
- 4 cups bok choy, chopped
- 4 jammy eggs, halved
- 4 teaspoons Momofuku Garlic Chili Crunch, or to taste
- 1/2 cup scallions, thinly sliced
- 2 teaspoons sesame seeds, for garnish
Instructions
- 1
Prepare the Sticky Sauce: In a small bowl, combine the soy sauce, oyster sauce, and honey. Mince the garlic cloves and add them to the bowl. Whisk all the sauce ingredients together until well combined. Set aside.
⏱️ 5 min - 2
Prepare the Chicken: Pat the chicken thighs dry with paper towels. Lightly season both sides of the chicken thighs with salt and black pepper. Evenly coat the seasoned chicken thighs with corn starch.
⏱️ 5 min - 3
Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the corn starch-coated chicken thighs to the pan. Sear for 4-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 10 min - 4
Cook the Noodles: While the chicken is searing, bring a pot of water to a rolling boil. Add the Momofuku Soy & Scallion Noodles and cook according to package directions, typically about 4 minutes, until al dente. Drain the noodles and set aside.
⏱️ 5 min•🌡️ 212 - 5
Finish the Chicken in Sauce: Reduce the heat to medium-low. Pour the prepared sticky sauce into the same skillet used for the chicken. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly, about 2-3 minutes. Return the seared chicken thighs to the pan and toss to ensure they are evenly coated with the sticky sauce. Cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 5 min - 6
Assemble the Ramen Bowls: Divide the cooked Momofuku noodles among four serving bowls. Pour 1 cup of hot chicken broth over the noodles in each bowl. Add a generous portion of chopped bok choy to each bowl. Arrange the sticky chicken pieces on top of the noodles and bok choy. Place a halved jammy egg in each bowl.
⏱️ 5 min - 7
Garnish and Serve: Garnish each bowl with a spoonful of Momofuku Garlic Chili Crunch, a sprinkle of sliced scallions, and a dash of sesame seeds. Serve immediately and enjoy your High-Protein Sticky Chicken Ramen.
⏱️ 5 min