Chicken Katsu Ramen
Easily make this restaurant-quality chicken katsu ramen at home using Nona Lim's Hokkaido Miso Ramen. Delicious and hearty - it's perfect for the colder months of the year!
Neutral oil, for frying
½ cup panko breadcrumbs
2 tbsp sesame seeds, plus more to serve
½ tsp salt
¼ cup all purpose flour
1 chicken breast, pounded to ½ inch thick
1 packet of broth base and 1 packet of ramen from Nona Lim’s Hokkaido Miso Ramen
1 cup chopped spinach
1 green onion, chopped
1 soft-boiled egg
Heat enough oil to cover ½ inch of a deep skillet over medium heat to 350 degrees Fahrenheit.
Mix the breadcrumbs and sesame seeds in a shallow bowl. Whisk the eggs in a shallow bowl. Mix the flour and salt in a shallow bowl.
Dredge the chicken: Place the chicken breast in the bowl with the flour. Coat chicken in the flour, flipping to cover the whole breast. Place in the egg and coat, then let the excess drip off and place in the panko mixture to coat both sides.
Shallow fry the chicken for 3-4 minutes on each side or until golden brown and cooked through. Remove from the oil and season with a generous pinch of salt. Let rest for 5 minutes, then slice.
Heat 1 ¼ cup water in a small saucepan over medium heat until boiling. Add one packet of the broth base and let simmer for a few minutes over low heat.
Meanwhile, cook 1 packet of ramen in boiling water for 1-2 minutes or until desired texture.
Place the spinach in a serving bowl and pour the broth over the spinach. Add the noodles. Top with chicken, extra sesame seeds, and chopped green onion. Enjoy!