Chicken Katsu Curry Ramen
Dive into a bowl of pure comfort with our Chicken Katsu Curry Ramen! This mouthwatering dish features golden, crispy chicken katsu resting atop a rich and aromatic curry-infused broth, creating a delightful fusion of flavors. Get ready to slurp up the goodness with perfectly cooked noodles and fresh toppings that will keep you coming back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 bunch Chinese broccoli (gai lan), trimmed
- 2 cloves garlic, finely grated
- 2 tsp fresh ginger, finely grated (10 ml)
- ½ tsp white pepper (2.5 ml)
🥩Meat & Seafood(2)
- 2 boneless skinless chicken breasts butterflied
- 6 cups (1.4 L) chicken broth (1.44 L)
🥛Dairy & Eggs(2)
- 2 large eggs
- 4 large eggs, jammy
🫙Pantry Staples(8)
- 1½ cups (45 g) panko breadcrumbs (360 ml)
- 2 cups (480 ml) coconut milk (480 ml)
- ½ cup (60 g) all-purpose flour (62.5 g)
- Neutral oil, for frying
- 2 tbsp neutral oil (30 ml)
- 1 tsp neutral oil (5 ml)
- 4 portions ramen noodles (about 18 oz / 500 g total)
- 2 tsp sugar (10 ml)
🧂Spices & Seasonings(1)
- 1 tsp kosher salt (5 ml)
🍯Sauces & Condiments(4)
- 1 tbsp fish sauce (15 ml)
- 2 tbsp gochujang (30 ml)
- 1 tbsp soy sauce (15 ml)
- 1 tbsp soy sauce (for mushrooms) (15 ml)
📦Other(2)
- 4 Japanese curry roux cubes (about 120 g total)
- 1 cup shiitake mushrooms, sliced (240 ml)
👨🍳 Instructions
- 1
Season chicken with salt and white pepper. Dredge in flour, dip in beaten eggs, then coat thoroughly in panko. Fry in 350°F (175°C) oil until deeply golden and cooked through, 4–5 minutes per side. Rest, then slice.
- 2
Heat 2 tbsp oil in a pot over medium. Sauté ginger and garlic until fragrant, about 30 seconds. Stir in gochujang and cook until darkened slightly and aromatic.
- 3
Add curry roux cubes, then pour in chicken broth and coconut milk. Simmer gently, whisking until smooth. Season with soy sauce, fish sauce, and sugar. Adjust salt and sugar to taste.
- 4
Add ramen noodles directly to the broth and cook until just tender.
- 5
In a pan, sauté shiitake mushrooms with oil until golden, then splash with soy sauce. Blanch Chinese broccoli in salted water until tender-crisp.
- 6
Soft-boil eggs for 6½ minutes, chill, peel, and halve.
- 7
Ladle noodles and broth into bowls. Top with sliced chicken katsu, soy shiitakes, Chinese broccoli, and jammy egg.
💡 Pro Tips
- ✓Maintain oil temperature at exactly 350°F for katsu frying because panko burns at 375°F+ while chicken needs 165°F internal temp, requiring precise heat control.technique350°F oil temp
- ✓Double-fry your panko coating: first at 325°F for 2 minutes to set the crust, then 375°F for 1 minute to achieve maximum crispiness through moisture evacuation.technique325°F then 375°F
- ✓Bloom curry roux cubes in hot oil for 30-45 seconds before adding liquid to activate fat-soluble flavor compounds and prevent lumpy incorporation.timing30-45 seconds
- ✓Cook ramen noodles 30 seconds LESS than package directions in the curry broth since residual heat continues cooking and prevents mushy texture.timing30 seconds less
- ✓Use a 3:1 ratio of chicken broth to coconut milk to maintain curry richness while preventing the coconut from overwhelming the umami base.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Katsu Curry Ramen
Dive into a bowl of pure comfort with our Chicken Katsu Curry Ramen! This mouthwatering dish features golden, crispy chicken katsu resting atop a rich and aromatic curry-infused broth, creating a delightful fusion of flavors. Get ready to slurp up the goodness with perfectly cooked noodles and fresh toppings that will keep you coming back for more!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 bunch Chinese broccoli (gai lan), trimmed
- 2 cloves garlic, finely grated
- 2 tsp fresh ginger, finely grated (10 ml)
- ½ tsp white pepper (2.5 ml)
🥩Meat & Seafood(2)
- 2 boneless skinless chicken breasts butterflied
- 6 cups (1.4 L) chicken broth (1.44 L)
🥛Dairy & Eggs(2)
- 2 large eggs
- 4 large eggs, jammy
🫙Pantry Staples(8)
- 1½ cups (45 g) panko breadcrumbs (360 ml)
- 2 cups (480 ml) coconut milk (480 ml)
- ½ cup (60 g) all-purpose flour (62.5 g)
- Neutral oil, for frying
- 2 tbsp neutral oil (30 ml)
- 1 tsp neutral oil (5 ml)
- 4 portions ramen noodles (about 18 oz / 500 g total)
- 2 tsp sugar (10 ml)
🧂Spices & Seasonings(1)
- 1 tsp kosher salt (5 ml)
🍯Sauces & Condiments(4)
- 1 tbsp fish sauce (15 ml)
- 2 tbsp gochujang (30 ml)
- 1 tbsp soy sauce (15 ml)
- 1 tbsp soy sauce (for mushrooms) (15 ml)
📦Other(2)
- 4 Japanese curry roux cubes (about 120 g total)
- 1 cup shiitake mushrooms, sliced (240 ml)
👨🍳 Instructions
- 1
Season chicken with salt and white pepper. Dredge in flour, dip in beaten eggs, then coat thoroughly in panko. Fry in 350°F (175°C) oil until deeply golden and cooked through, 4–5 minutes per side. Rest, then slice.
- 2
Heat 2 tbsp oil in a pot over medium. Sauté ginger and garlic until fragrant, about 30 seconds. Stir in gochujang and cook until darkened slightly and aromatic.
- 3
Add curry roux cubes, then pour in chicken broth and coconut milk. Simmer gently, whisking until smooth. Season with soy sauce, fish sauce, and sugar. Adjust salt and sugar to taste.
- 4
Add ramen noodles directly to the broth and cook until just tender.
- 5
In a pan, sauté shiitake mushrooms with oil until golden, then splash with soy sauce. Blanch Chinese broccoli in salted water until tender-crisp.
- 6
Soft-boil eggs for 6½ minutes, chill, peel, and halve.
- 7
Ladle noodles and broth into bowls. Top with sliced chicken katsu, soy shiitakes, Chinese broccoli, and jammy egg.
💡 Pro Tips
- ✓Maintain oil temperature at exactly 350°F for katsu frying because panko burns at 375°F+ while chicken needs 165°F internal temp, requiring precise heat control.technique350°F oil temp
- ✓Double-fry your panko coating: first at 325°F for 2 minutes to set the crust, then 375°F for 1 minute to achieve maximum crispiness through moisture evacuation.technique325°F then 375°F
- ✓Bloom curry roux cubes in hot oil for 30-45 seconds before adding liquid to activate fat-soluble flavor compounds and prevent lumpy incorporation.timing30-45 seconds
- ✓Cook ramen noodles 30 seconds LESS than package directions in the curry broth since residual heat continues cooking and prevents mushy texture.timing30 seconds less
- ✓Use a 3:1 ratio of chicken broth to coconut milk to maintain curry richness while preventing the coconut from overwhelming the umami base.ingredient3:1 ratio