5 from 10 votes
Chicken Katsu Ramen Recipe
This Chicken Katsu Ramen recipe features crispy, breaded chicken cutlets served in a flavorful broth made from bacon, shallots, garlic, ginger, and coconut milk infused with white miso. The dish includes ramen noodles and fresh spinach, providing a rich, savory experience with varied textures and hearty toppings.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
6
servings
Calories:
462 kcal
Course:
Main Course
Cuisine:
Asian, Chinese, Japanese
Ingredients
For the Chicken Katsu –
- 1 ¼ pounds chicken cutlet 4 pcs (from breast or thigh
- 1 cup panko breadcrumbs
- ¼ cup sesame seeds
- 1 teaspoon salt
- 1 large egg
- frying oil
For the Chicken Katsu Ramen –
- 4 lices Bacon thick cut
- 2 shallot peeled and sliced thin
- 3-4 cloves garlic minced
- 2 tablespoons ginger fresh grated
- 3 packets ramen noodles instant chicken flavor
- 15 ounces coconut milk unsweetened
- 5 tablespoons White miso paste
- 10 cups water
- 2 cups spinach fresh leaves
Optional Ramen Toppings –
- egg ramen style (flavored
- onion fried
- scallions
- furikake
- Nori sheets
- sriracha
- gochujang sauce
Instructions
- Set a large skillet and a large 6-quart sauce pot on the stovetop. Then set out two shallow bowls to bread the chicken.
- Prep the ingredients for the Chicken Katsu: Crack the egg into one bowl and whisk the egg with a fork. Then place the chicken cutlets into the egg mixture and coat on all sides. Allow that chicken to rest in the egg while you prepare the breading.
- In the second bowl combine the Panko breadcrumbs, sesame seeds, and salt. Mix well.
- Pour 1 inch of cooking oil into the skillet to fry the cutlets.
- Prep the ingredients for the Ramen: Slice the bacon and shallots into thin strips. Then minced the garlic and grate the ginger.
- Once all the ingredients are prepped, turn both burners for the skillet and the sauce pot on medium heat.
- Place the bacon in the sauce pot. Stir and brown the bacon until it is fully cooked, then add in the shallots, garlic, and ginger. Stir and sauté for 3 to 5 minutes to soften.
- Meanwhile, take the egg-coated chicken cutlets and place them, one at a time, in the breading mixture. Coat well on all sides. Lower the breaded chicken cutlets into the hot oil in the skillet.
- Fry the cutlets for 3 to 4 minutes per side, until golden brown. Then remove and place on a paper towel lined resting plate.
- Meanwhile, once the onions are soft in the large pot, pour in the coconut milk, miso paste, and 10 cups of water. Add all three ramen chicken seasoning packets to the broth. Stir well and bring to a boil.
- Once the broth is boiling, lower the heat to a simmer and add the instant Ramen noodles. Stir and cook for 2 to 3 minutes until the noodles are loose and soft. Then stir in the fresh spinach leaves.
- Move the chicken Katsu to a cutting board. Cut each cutlet into thin strips.
- To serve: Ladle the Ramen into soup bowls. Arrange Katsu chicken strips over the top, followed by any additional garnishes you like.
Cup of Yum
Notes
- Consider making ramen-style eggs to accompany this dish for an authentic touch.
- Using pre-sliced thin chicken cutlets simplifies the preparation and cooking process.
Nutrition Information
Serving
1bowl
Calories
462kcal
(23%)
Carbohydrates
19g
(6%)
Protein
30g
(60%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.04g
(2%)
Cholesterol
101mg
(34%)
Sodium
1258mg
(52%)
Potassium
755mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1030IU
(21%)
Vitamin C
7mg
(8%)
Calcium
137mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 462
% Daily Value*
| Serving | 1bowl | |
| Calories | 462kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 30g | 60% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 101mg | 34% |
| Sodium | 1258mg | 52% |
| Potassium | 755mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 137mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.