Chicken Katsu Ramen Recipe (2024)

We enjoy this Chicken Katsu Ramen on cold days! With such a flavorful miso broth, it is a deeply comforting, and satisfying bowl of noodle soup. For ease, I bread and pan fry boneless chicken breasts for an easy pan fried chicken katsu. You definitely need to try this!

This homestyle Chicken Katsu Ramen using easy fried breaded chicken is one of our dinner champions. Everyone in our family loves ramen, except for one daughter. When all of us would order ramen in restaurants, she settles for fried chicken and fried rice.

But when I made this at home, she decided try it and instantly loved it, with a potential of being a ramen convert in our next dining out escapades!

A Simple Ramen Recipe

I love the simple, uncomplicated approach to this recipe. All you will need is a simple broth made with miso, chicken broth and coconut milk. And of course, the pan fried chicken offers a more approachable way of making chicken katsu at home.

Some Details About the Ingredients

• Miso Paste. I used white miso paste that has a mild, nutty flavor. I just find that the white miso paste is widely available here in our city. You can also use red or yellow miso paste. Here is a great resource to differentiate between the three types of miso paste.
• Coconut Milk. I used the coconut milk from the can. This one has a thicker and creamier consistency compared to the ones in pourable drink packs.
• Ramen Noodles. You can use any ramen noodles of your choice here. I used millet and brown rice ramen noodles pictured below (comes with 4 blocks per pack). But really, whatever ramen noodles you can find will work. The noodles from the instant ramen noodles pack are perfect too (just discard the seasoning).
• Skinless and Boneless Chicken Breasts. We slice this in half to form 2 thin cutlets. You can also use chicken thighs, and you don’t need to cut them.

Let’s Make Katsu Chicken Ramen

First, make the breaded chicken.

• Slice each chicken breast piece in half two make 2 thin cutlets. You will have a total of 6 cutlets. Pound the chicken cutlets with the back of a knife to tenderize it. Season with salt and pepper.
• Next, bread the chicken cutlets. First, dredge each piece in flour, then dip in egg. Finally, coat the piece with panko breadcrumbs, pressing the crumbs so they stick well.
• Pan fry this in shallow olive oil, until nice and golden. This should take around 3-4 minutes each side. Remember that the internal temperature should be 165F for a safely cooked chicken. Let this rest for 5 minutes, then slice into thin strips.

Make the Broth

• To cook the noodles, bring a large pot of water to a boil. Add the noodles and simmer for 1-2 minutes or until tender. Drain then rinse with cold water. Keep warm.
• In a soup pot, heat about 2 tablespoon of olive oil. Sauté the garlic and onion until soft. Add the chicken broth and bring to a gentle boil. Add the miso paste. Let simmer for about 2 minutes, or until the miso is completely dissolved.
• Add coconut milk and sesame oil. Simmer for 5 more minutes. Season with salt and pepper as needed.

Serve the Bowls of Ramen

• To serve, divide the noodles among 4-5 bowls. Ladle soup to each bowl. Top with soft-boiled egg, chicken katsu and green onions. For a kick, add a dash of sriracha to the bowls.
• Other optional toppings: strips of nori sheets, sesame seeds, red pepper flakes and a dash of sesame oil!

And there you have it! A simple recipe for a ramen, but a very delicious one! Try this and see for yourself!