Chicken Katsu Ramen

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5 from 1 vote

I get so excited when I know we've got this Chicken Katsu Ramen for dinner.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Japanese

Servings: people

Calories: 1160kcal

Author: Emily Roz

Ingredients

For the chicken katsu

2 chicken breasts
4 tablespoon panko breadcrumbs
4 tablespoon plain flour seasoned with salt and pepper
1 egg whisked

For the broth

1 tablespoon vegetable oil
3 garlic cloves minced
1 tablespoon red thai curry paste I used Mae Ploy red thai curry paste. If you're using a supermarket owned thai curry paste, feel free to add more based on your preferences!
2 tablespoon crunchy peanut butter
1 tablespoon light soy sauce
400 ml coconut milk
600 ml chicken stock I used 1 chicken stock cube with 600ml boiling water
2 portions udon noodles I used ready to cook udon noodles

Toppings

2 pak choi sliced lengthways into quarters.
2 eggs
2 spring onions finely sliced
1 tablespoon chilli oil optional
1 tablespoon sesame seeds optional

Instructions

Place your chicken breasts between two sheets of parchment paper and bash them with the back of a frying pan until ½ inch thick.
Place the flour, egg, and panko breadcrumbs in separate bowls/small plates ready to coat the chicken.
Coat each chicken breast in seasoned flour, followed by whisked egg, and lastly in panko breadcrumbs. Do this for both chicken breasts, then place on an air fryer tray or into the air fryer compartment, spray with oil and air fry for 20 minutes at 220c / 420F; flipping after 15 minutes to cook on the other side for the final 5 minutes.
NOTE: I'm using the Our Place Wonder Oven air fryer but every air fryer is different. Our goal is to have cooked chicken with a golden panko crust. Adjust the temperature to ensure your panko doesn't burn - you might want to start off cooking the chicken at a lower temperature if your air fryer has a tendency to burn things, for example! :)
Meanwhile, place a large pot on medium heat and drizzle with vegetable oil. Add in the minced garlic and fry for 30 seconds, then add in the red thai curry paste, peanut butter, soy sauce, and stir.
Next up, add in the coconut milk and chicken stock. Bring to the boil, then reduce the heat to low and add on the lid.
Place the eggs and pak choi in another small saucepan and cover with boiling water. Cook for 6 minutes, then remove the eggs and place into cold water and strain the pak choi.
When the chicken is nearly ready, (a few minutes away), add the noodles to the broth and cook according to packet instructions until al dente.
Remove the chicken katsu from the air fryer and slice into pieces.
Once all of your elements are ready, time to serve up! Divide the noodles and ramen broth between two bowls. Top each bowl with the sliced katsu chicken, pak choi, jammy egg, spring onions and then optionally some chilli oil. Enjoy!!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Nutrition