Chicken Katsu Ramen
Four light noodle bowls with sliced panko-coated chicken and a soy-and-miso broth.
Ingredients
For the Chicken Katsu
- 2 boneless, skinless chicken thighs fully thawed
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 1 large egg beaten
- 2 tablespoons vegetable oil for pan-frying
For the Ramen
- 2 cups ramen noodles dry, loosely measured
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
For Toppings
- 1 cup green onions sliced
- 1 cup bean sprouts to be cooked in the broth
- prepared eggs optional; pasteurized for soft yolks, or cooked until firm
- nori sheets optional
As Needed
- Salt and pepper to taste
- water for boiling the noodles
Instructions
Cook the Chicken
- Flatten the thawed thighs to an even 1/4–1/2 inch and season with salt and pepper. Coat lightly in flour, dip in beaten egg, then press into panko.
- Heat all 2 tablespoons vegetable oil over medium heat and cook the thighs for about 5–7 minutes per side until golden and 165°F in the thickest meat. Transfer to a rack or plate.
Prepare the Ramen
- Meanwhile, simmer chicken broth, soy sauce, and bean sprouts over medium-low heat for 2–3 minutes until the sprouts are thoroughly hot and tender. Reduce to low, dissolve miso in a ladleful of broth, and stir it back into the pot.
- Boil the measured dry ramen in a separate pot for its package time, usually 2–4 minutes, until tender. Drain and divide between 4 bowls.
- Divide the broth and sprouts between the bowls and slice the thighs, giving each bowl half a thigh. Add green onions and optional prepared egg or nori, with chicken on top just before serving.
Notes
- Refrigerate chicken, noodles, and broth separately at 40°F or below; use within 2 days.
- Reheat cooked leftovers to 165°F, then assemble shortly before serving.