Ingredients
- 4 Chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
- 6 cups chicken stock
- 1 can coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons gochujang
- 2 tablespoons white miso
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 spring onions (white parts), sliced
- 4 small pak choy, halved
- 2 spring onions (green parts), thinly sliced
- Ramen noodles
- For Garnishes: Sesame seeds, Nori seaweed, sliced into strips, Chili oil
Method
- Prepare the Chicken: Preheat your oven to 190°C. Season the chicken breasts with salt and pepper on both sides. Place the flour, beaten eggs, and Panko breadcrumbs in separate shallow bowls.Dredge each chicken breast in the flour, shaking off excess. Dip the floured chicken into the beaten eggs, ensuring an even coating. Press the chicken into the Panko breadcrumbs, coating both sides thoroughly. Gently press the breadcrumbs onto the chicken to adhere.
- Pan-Fry the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Carefully place the breaded chicken breasts in the hot oil. Cook for 3-4 minutes on each side or until golden brown. Transfer the partially cooked chicken to a baking sheet.
- Finish in the Oven: Bake the partially cooked chicken in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Once done, remove from the oven and let it rest for a couple of minutes before slicing into strips.
- Prepare the Ramen Base: In a large pot, heat a tablespoon of oil, add minced garlic, grated ginger, and sliced spring onion whites. Sauté for 2-3 minutes until fragrant.Pour in the chicken stock, coconut milk, soy sauce, gochujang, and miso paste. Whisk the ingredients together and bring the mixture to a simmer over medium heat. Allow it to simmer for 10-15 minutes, stirring occasionally to blend the flavours.
- Cook the ramen noodles, pak choy and egg: Cook the ramen noodles according to the package instructions. Drain and set aside. In a separate pot, blanch the pak choy halves in boiling water for 2-3 minutes. Drain and set aside. In the same pot, boil water and boil the eggs for 7 minutes. Remove and set aside.
- Assemble the Ramen Bowl: Divide the cooked ramen noodles among serving bowls. Ladle the hot ramen broth over the noodles. Add the blanched pak choy halves, halved boiled eggs, chicken katsu, and sliced spring onion greens to each bowl.
- Garnish and Serve: Sprinkle sesame seeds over the ramen bowls. Add nori seaweed strips for an extra umami kick. Drizzle chili oil over the top for a hint of heat. Enjoy!
Product used in recipe
- Valcom - Coconut Milk
