Karaage Ramen
Crispy Japanese fried chicken over a savory broth with noodles, topped with nori and green onions. A comforting bowl that's easier than it looks.
- Total time
- 40 min
- Servings
- 2
- Calories
- 850
- Protein
- 45g
Ingredients
- 1 lb chicken thighs
- 3 tbsp soy sauce
- 2 servings ramen noodles
- 4 cups chicken broth
- 2 stalks green onions
- 2 sheets nori sheets
- ½ cup cornstarch
- 2 cups vegetable oil
Instructions
- 1
Cut the 1 lb chicken thighs into bite-size pieces. In a bowl, mix with 2 tbsp soy sauce and let marinate for 10 minutes.
- 2
While chicken marinates, slice the 2 green onions thinly. Cut the 2 nori sheets into 2-inch squares.
- 3
Heat 2 cups vegetable oil in a deep pot to 350°F (a drop of water sizzles). Coat chicken pieces in 1/2 cup cornstarch, shaking off excess.
- 4
Fry chicken in batches without crowding, until golden brown and cooked through, about 5-6 minutes per batch. Drain on paper towels.
- 5
In another pot, bring 4 cups chicken broth and remaining 1 tbsp soy sauce to a simmer. Cook 2 servings ramen noodles according to package, then divide between bowls.
- 6
Pour hot broth over noodles. Top with fried chicken, green onions, and nori squares. Serve immediately.
- 7
Optional: add a soft-boiled egg or chili flakes for extra flavor.
Tools you’ll need
- deep pot
- pot for broth
- paper towels
- knife
- cutting board
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