This dish brings together two of my favourite comfort foods – crispy katsu chicken and a warming bowl of ramen. This same-bowl combination might sound unusual at first, but trust me, it works a treat.
The great things about this recipe is how it takes familiar ingredients and creates something special. We’re coating chicken breasts in seasoned flour, egg wash and panko breadcrumbs, then frying them until golden. While that’s happening, a simple shop-bought ramen broth gets upgraded with a bit of curry powder – just enough to give it a gentle warmth without overpowering the other flavours.
What I particularly like about this recipe is how you can adjust it to suit your own taste. Add more chillies if you fancy extra heat, or leave them out altogether. The same goes for the curry powder – start with a bit and add more until it’s just right for you.
The toppings are what make this dish properly satisfying. There’s the soft-boiled egg with its lovely runny yolk, fresh carrot ribbons for crunch, and spring onions that add a subtle bite. The nori sheet slowly softens in the hot broth, adding another layer of flavour.
You might think it sounds like a faff, but once you’ve got your breading station set up and your toppings prepared, it all comes together rather nicely. The most important bits are getting your oil temperature right for frying the chicken and timing those eggs perfectly – the rest is just assembly.
I often make this on weekends when I’ve got a bit more time to potter about in the kitchen. It’s not complicated cooking, but there are a few steps to juggle. The end result is a proper bowl of comfort that somehow manages to be both fresh and warming at the same time.
Curry-Spiced Katsu Chicken Ramen
Ingredients
- 2 chicken breasts
- 100g panko breadcrumbs
- 2 large eggs, beaten (for breading)
- 60g plain flour
- Salt and pepper to taste
- 500ml vegetable oil, for frying
- 1L shop-bought ramen broth
- 1-2 tsp curry powder (to taste)
- 200g fresh or dried ramen noodles
- 2 large eggs (for soft-boiled eggs)
- 2 sheets nori
- Fresh coriander leaves, for garnish
- 2 spring onions, finely sliced
- 1 medium carrot, peeled into ribbons
- 1-2 red chilies, thinly sliced (optional, to taste)
Directions
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1cm using a meat mallet or rolling pin.
- Set up your breading station: Place flour seasoned with salt and pepper in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
- Coat each chicken breast first in flour, then egg wash, and finally in panko breadcrumbs, pressing gently to ensure even coating. Set aside.
- Heat vegetable oil in a large, deep frying pan or wok.
- Fry breaded chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 75°C). Drain on kitchen paper and let rest.
- Meanwhile, bring a pot of water to boil for the eggs and noodles. Add eggs and cook for exactly 6½ minutes for soft-boiled. Immediately transfer to an ice bath.
- Heat ramen broth in a separate pot until simmering. Add curry powder and stir well to combine. Taste and adjust seasoning if needed.
- Cook ramen noodles in the boiling water according to package instructions. Drain well.
- Peel the soft-boiled eggs and cut in half lengthwise.
- To assemble: Divide cooked noodles between two deep bowls. Pour over the hot curry-spiced broth.
- Slice the katsu chicken into thick strips.
- Top each bowl with sliced katsu chicken, soft-boiled egg halves, carrot ribbons, sliced spring onions, fresh coriander, chili slices (if using), and tuck a sheet of nori partially into the broth.
- Serve immediately while hot.
