Chicken Katsu Ramen

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Juicy, savory, and fresh: Chicken Katsu Ramen

Katsu is simply put- Japanese comfort food. Crispy, meaty, and with that savory sauce it just makes any meal great. Our Chicken Katsu Ramen recipe uses our 2pk Hakubaku Restaurant Fresh Ramen with our Shoyu Soy Sauce Fresh Ramen kit.  Our katsu uses boneless skinless chicken thighs for easy preparation. Thigh meat is more flavorful and juicier and pairs well with the shoyu soup base. Add a shoyu ramen egg, daikon radish, green onion, nori, and some sesame seeds if you like. We added some corn and chopped red chilis for a bit of a kick!

Give this recipe a try and experience ramen restaurant taste- AT HOME! Shoyu means soy sauce and this is the next oldest flavor type versus Shio. The sauce made by fermenting soya beans is used to make the broth salty. Shoyu sauce is not your regular table soy sauce, but, typically a special sauce with additional ingredients made according to a secret recipe.

Ingredients

  • 2  Hakubaku Shoyu Soy Sauce Ramen kits  

Katsu Chicken

  • ¾ pound boneless skinless chicken thighs
  • ½ teaspoon salt
  • 1 cup flour
  • 2 eggs, whisked
  • 2 cups panko breadcrumbs
  • 3 tablespoons vegetable oil for frying

Katsu Sauce

  • 2 tablespoons ketchup
  • ½ tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • ¼ teaspoon garlic powder

Optional Garnish

  • 2 green onions, thinly sliced
  • Corn
  • Pickled daikon
  • 2 or 4 ramen eggs (Recipe>>)
  • Red chilis

Directions

  1. Preheat the oven to 250°F (120°C).
  2. On a cutting board pound the chicken thighs very thin with a meat tenderizer, rolling pin,
    or heavy pan (cover with plastic wrap if you are not using the meat tenderizer). Sprinkle
    each chicken thigh with salt.
  3. Coat each chicken thigh in flour (shaking off excess flour), next the egg mixture, and last the
    panko breadcrumbs last.
  4. In a large skillet over medium-high heat add the vegetable oil. Place each chicken thigh
    in the pan and cook for about 3 minutes on each side. Drain.
  5. Remove from the pan and place it on a wire baking rack to crisp it up. Bake for 8 minutes.
  6. While the chicken is cooking, make the katsu sauce. Combine the ketchup, soy sauce,
    rice vinegar, and garlic powder and stir until mixed well. Pour the sauce in a squeeze

ENJOY!

Fresh Ramen – So Easy to Make!

Step 1

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