Katsu Chicken Ramen

Chicken Katsu Ramen is an Asian-inspired noodle soup recipe that is packed full of sweet and spicy flavors. Topped with crispy air-fried chicken, a boiled egg, and pieces of nori, this ramen dish is perfect for a quick dinner, date night, or when you’re craving warm comfort food on a rainy day.

This Fried Chicken Ramen is about to be your favorite

No need to spend a fortune at your local ramen place for a steaming and comforting bowl! Sometimes I have a strong craving for something hot and comforting, and this ramen with air fryer chicken katsu is a healthy and affordable way to satisfy that craving.

I love how customizable and versatile this dish is. It’s perfect for a quick weeknight dinner, and I’ve mastered the blend of secret ingredients that will yield the most delicious ramen broth!

What is a Katsu Ramen?

Katsu ramen is an Asian-inspired dish flavored with chili paste, white miso, and is full of umami flavors. It’s spicy and slightly sweet, the broth is creamy and has chewy instant noodles, and crispy chicken katsu.

It’s typically topped with a soft-boiled egg, green onions, and nori. You can also add red pepper flakes, mushrooms, and other vegetables. 

Chicken Katsu Ramen Ingredients

For the broth:

• Onion: used as one of the flavor bases for the dish, yellow onion is great for cooking as it caramelizes well and adds a sweet onion flavor that isn’t too overwhelming. 
• Garlic and ginger: sautéed or cooked garlic adds a nutty and buttery taste which is great when used as a base. Fresh ginger brings a peppery and spicy taste to the broth.
• Chicken bouillon: the bouillon is mixed in with water to create the liquid needed for your miso soup. I like to add bouillon instead of just using regular water because it adds a lot of flavor. You can also use vegetable boullion. 
• Chili paste: adding chili paste to your soup liquid adds a sweet, tangy, and spicy flavor. 
• White miso paste: this is one of the main ingredients for this miso recipe. Shiro, or white miso, has sweet, salty, and earthy flavors that add a light flavor to your soup. 
• Soy Sauce: packed full of umami flavors that are very common in most Asian foods, soy sauce is an important ingredient! I prefer the low-sodium soy sauce for this recipe since there are many ingredients already containing a high amount of salt. You can also use coconut aminos. 
• Coconut milk: brings a creaminess to your soup and adds a nutty and sweet flavor that is hard to achieve with any other milk substitute. 
• Instant ramen noodles: I use instant ramen noodles for this miso broth soup recipe because they cook in under 5 minutes and absorb the flavors of the soup really well.
• Baby spinach: fresh spinach leaves are my go-to vegetable for this soup because they cook down really well, and you can add in a decent amount without them becoming overwhelming. They also add some great nutrients to the dish. 
• Eggs: you will frequently see soft-boiled eggs added to ramen dishes. This is because they add a creamy and rich element to the soup. 
• Green onion: thin strips of green onion is the perfect pop of color to top your ramen. Not only does it add color, but the flavor of the green onion pairs well with your soup and the chicken katsu. 
• Nori sheets: little pieces of nori on top of your ramen are great for presentation and also add a great sweet and salty flavor. You can also use seaweed snacks!

For the chicken katsu:

• Chicken breasts: I use boneless chicken breasts for this recipe, but I like to cut them in half horizontally to make them thinner and easier to cook. You can use chicken thighs if you’d like. Just make sure they’re similar in size so they will cook evenly.
• Egg: the first part of the dredging process and what keeps the flour, panko, and sesame seeds on as the chicken breast is cooking. 
• All purpose flour: step two of the dredging process is to place your chicken into flour. This helps lock in the moisture and keeps the chicken juicy and tender. 
• Panko: this is for the final step of the dredging process. Panko breadcrumbs are what give your chicken the crispy and crunchy outside that you’re looking for. 
• Sesame seeds: adding sesame seeds to the panko gives it a little more sweet and nutty flavor.

How to make Katsu Chicken Ramen

Miso Ramen

1. Sauté the onions and garlic. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté until they begin to caramelize, then add the minced garlic and grated ginger.
2. Simmer the broth. Pour in the water and chicken bouillon, and simmer for 20 minutes over medium heat. While the broth simmers, make the chicken katsu.
3. Continue cooking the broth. Add the miso paste, coconut milk, chili paste, and soy sauce. Stir well and bring to a boil.
4. Cook the noodles. After boiling the broth, reduce the heat to medium-low and stir in the instant noodles. Simmer for a few minutes more or until the noodles are soft. Add the fresh spinach leaves and simmer for about five more minutes.
5. Serve. Divide the noodles between 4 bowls. Then, spoon over the broth and top with the chicken, soft-boiled eggs, green onions, nori, and chicken katsu. You can drizzle chili oil over top if you like a little extra spice.

Chicken Katsu

1. Coat the chicken with egg. Whisk the egg into a medium bowl. Dip the chicken cutlets into the beaten eggs.
2. Dredge in flour. Mix the all-purpose flour and salt in a shallow dish and coat the chicken. Press firmly enough to get a coating all over the chicken.
3. Finish breading the chicken. Add the panko and sesame seeds to a shallow dish. Dip the floured chicken into the egg mixture again, and then into the breadcrumbs. Press firmly enough to cover all the chicken in the panko breadcrumbs.
4. Air fry the chicken. Preheat the air fryer to 350° F. Place the chicken into the air fryer basket and spray olive oil or sesame oil on both sides. Air fry the chicken and let it cool for a few minutes before slicing it into strips.

How to make Fried Chicken Ramen in advance

I recommend doing the ramen broth ahead and waiting to cook the noodles and spinach since they can become soggy after being soaked in the broth for an extended period.

If you can, I would wait to cook the chicken katsu because it will lose some of its crispy texture when stored in the fridge. If you want to cook it ahead of time, just reheat it in the air fryer at a lower temperature like 325 F for a few minutes.

Ramen Katsu Cooking Tips

• I like to use a dutch oven for cooking this ramen. Dutch ovens are known for their ability to distribute heat evenly, which can be especially helpful when cooking soups and stews. This helps ensure all the ingredients cook at the same rate and the broth is heated evenly.
• Use a strainer to dissolve the miso paste into your broth; this way, you won’t have any lumps.
• Prepare the chicken katsu while your ramen broth is simmering to save time.
• Use kitchen tongs to serve the noodles in the bowls. It will be easier and faster.
• Serve immediately because ramen tastes better when fresh! The noodles have the best texture and flavor at this point.

How to Make Soft-Boiled Eggs for Ramen

Making soft-boiled eggs is a lot more simple than it seems. First, bring a large pot of water to a boil. Then carefully lower your eggs into your pot by using a slotted spoon or another kitchen tool.

Set your time for 6-7 minutes and then take them out of your simmering water and run them under cold water. 

What to serve with Katsu Ramen

Ramen is great to eat on its own as a complete meal, or your can pair it with a few different sides. Not only does that mean that it will fill you up, but you will be getting a lot of your necessary daily nutrients.

A few things that are great to serve with Chicken Katsu Ramen are a side dish of edamame with sea salt, dumplings, or air fryer crab rangoons. You could also start with a few pieces of sushi or a small ginger salad. 

How to store Fried Chicken Ramen

Let the ramen and chicken katsu cool to room temperature before refrigerating them. Once it reaches room temperature, immediately store them in separate airtight containers inside the fridge.

How long does Ramen Katsu last in the fridge?

I recommend eating the ramen and chicken katsu within 3-4 days of storing it in the fridge. Be sure to put it in an airtight container. 

Freezing this Katsu Ramen Recipe

I recommend you freeze the chicken katsu if not used within a few days. Properly stored, it can last for up to 2-3 months in the freezer. Make sure to freeze the ramen and chicken katsu separately.

I don’t recommend freezing ramen, however, you can freeze the broth without the noodles!

How to reheat Ramen Katsu

You can reheat Ramen on the stovetop and microwave. The microwave method is faster, but you’ll need to stir the ramen a few times and reheat it again to heat it all over. I prefer to do it over the stovetop to stir the broth while it is heating.

Katsu Ramen Recipe FAQs

More Asian American dishes to try

• Maple Miso Mushroom Rice Bowl
• Ahi Poke Bowl
• Salmon Poke Bowl
• Salmon Rice Bowl
• Air Fryer Citrus Soy Asian Salmon
• Teriyaki Chicken in Air Fryer

WANT TO TRY THIS CHICKEN KATSU RAMEN RECIPE?

PIN IT to your chicken recipes, dinner recipes, or ramen recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!

Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!