Chicken Katsu Ramen
Chicken Katsu Ramen – This easy recipe features a rich and savory noodle soup loaded with crispy pan-fried chicken pieces, plus your favorite toppings. It’s a complete meal in a bowl that’s ready to enjoy in less than an hour!
Why We Love This Ramen Recipe
Chicken Katsu is traditionally served as a simple home-cooked meal with Tonkatsu sauce and a side of cabbage salad. However, it is used in all sorts of Japanese dishes… such as topping curry dishes or rice bowls.
But our favorite way to enjoy crunchy, crisp, and juicy fried chicken is as a topping for Katsu Chicken Ramen. These bowls have everything you need for a complete meal: delicious chicken, tender noodles in a savory bacon broth, plus fresh spinach, and all kinds of yummy toppings!
What is Chicken Katsu
Chicken Katsu is simply crispy breaded pan-fried chicken cutlets, similar to fried chicken cutlets seen in Italian and Mexican cuisine often referred to as Chicken Milanese. The only major difference is that sesame seeds are added to the breading to give the crust a rich nutty flavor.
Ingredients You Need
For the Chicken Katsu
- Chicken cutlets
- Panko breadcrumbs
- Sesame seeds
- Salt
- Egg
- Fry oil
Pro Tip: To make this recipe as simple as possible, buy pre-sliced thin chicken cutlets at the butcher counter.
To Make the Ramen
- Bacon
- Shallots
- Garlic
- Ginger
- Instant chicken ramen noodles
- Unsweetened coconut milk
- White miso paste
- Water
- Fresh spinach leaves
Optional Toppings
- Ramen eggs
- Fried onions
- Scallions
- Furikake
- Nori sheets
- Sriracha
- Gochujang
How to Make Chicken Katsu
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 recipe: 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 mince 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.
Get the Complete (Printable) Chicken Katsu Ramen Recipe Below. Enjoy!
Move the chicken katsu to a cutting board. Cut each cutlet into thin strips.
Ladle the Ramen into soup bowls. Arrange Katsu chicken strips over the top, followed by any additional garnishes you like.
Suggestions for Ramen Toppings
We highly recommend making our easy Ramen eggs to go along with this chicken katsu recipe! The rich, egg-y flavor is delicious with the broth and crunchy fried chicken.
Then add your favorite toppings like crispy fried onions, sliced fresh scallions, furikake seasoning mix, nori sheets (seaweed), or other goodies you like. We also suggest serving it with Sriracha and/or gochujang sauce on the side.
Frequently Asked Questions
What oil is best for frying katsu?
A high-heat and neutral-flavored oil is best. We suggest canola, sunflower, safflower, or peanut oil.
Is chicken katsu the same as fried chicken?
Yes, it is a type of fried chicken. But katsu is specifically an Asian recipe, and includes sesame seeds in the breading.
How long do leftovers last?
Store the chicken katsu separately from any other leftovers. Transfer to an airtight container and keep in the fridge for up to 3 days.
Reheat briefly in the oven or air fryer to get it crispy again.
The soup and noodles will keep well overnight stored in an airtight container in the fridge. However, the noodles will begin to soften the longer they sit in the soup.
Looking for More Easy Dinner Recipes? Be Sure to Also Try:
- Spicy Shrimp Ramen Noodles
- Pork Sukiyaki
- Taiwanese Fried Chicken
- (Better Than) Panda Express Orange Chicken
- Japanese Hibachi Fried Rice
Chicken Katsu Ramen Recipe
Ingredients
For the Chicken Katsu –
- 1 ¼ pounds chicken cutlets 4 pcs (from breast or thigh)
- 1 cup panko breadcrumbs
- ¼ cup sesame seeds
- 1 teaspoon salt
- 1 large egg
- Fry oil
For the Chicken Katsu Ramen –
- 4 slices bacon thick cut
- 2 shallots peeled and sliced thin
- 3-4 cloves garlic minced
- 2 tablespoons fresh grated ginger
- 3 packets instant chicken ramen noodles
- 15 ounces unsweetened coconut milk
- 5 tablespoons white miso paste
- 10 cups water
- 2 cups fresh spinach leaves
Optional Ramen Toppings –
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.
Notes
Nutrition
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I love ramen, but don’t know where to start to make it at home, so this definitely helps, thank you, and really appreciate the step by step pictures, better for me than a video!
I love this ramen recipe with the mixture of this chicken makes this dish amazing
Yall! I made this for lunch, OMG! So good! This is going to be my go to lunch option from now on! Surprisingly simple to make and doesn’t take long at all! It’s a must try for sure!
This was incredible! My husband and I agreed that it was one of the best meals that we had in a while. The chicken crust was absolutely amazing, thank you for sharing!
I’ve been looking for a recipe to make this at home! This looks delicious!