Spicy Ramen With Chicken Katsu – Easy Homemade Ramen Recipe

Spicy Ramen With Chicken Katsu is that one dish you’ll crave when you want comfort food that packs a punch. It’s got everything: creamy, spicy broth with a whisper of sweetness, chewy noodles that soak up every drop of flavor, and crispy golden chicken katsu perched right on top like a crown.

Add in soft-boiled eggs, shiitake mushrooms, and a dash of spring onions, and you’ve got yourself a restaurant-quality bowl that hits every note—spicy, savory, and just a little indulgent. Whether you’re winding down after a long day or showing off your kitchen skills on the weekend, Spicy Ramen With Chicken Katsu will make you feel like a ramen master (without needing a trip to Tokyo).

Table of Contents

What is Spicy Ramen With Chicken Katsu?

Spicy Ramen With Chicken Katsu is a hearty Japanese-inspired noodle soup that blends comforting ramen with the crispy goodness of chicken katsu. Think of it as a love story between two beloved dishes—ramen for the soul and katsu for the crunch.

The broth, made with gochujang paste, soy sauce, coconut milk, and chicken stock, is creamy yet fiery with layers of umami. The noodles soak up all that flavor, while the breaded chicken—crispy on the outside and juicy inside—adds the perfect texture contrast. The toppings, from creamy eggs to savory shiitake mushrooms, bring depth and freshness. It’s a perfect balance of comfort and spice, making it ideal for when you want something satisfying but a bit bold.

Reasons to Try Spicy Ramen With Chicken Katsu

Here’s why you’ll fall in love with Spicy Ramen With Chicken Katsu—it’s basically a bowl of edible joy. First off, it’s incredibly satisfying: chewy noodles, spicy broth, and crunchy katsu are a combo that never misses. Second, it’s a showstopper meal without requiring restaurant-level effort—you can whip it up in under an hour. Third, it’s customizable.

Don’t like it too spicy? Dial back the gochujang. Want it richer? Add more coconut milk or butter. Finally, it’s a fun dish to serve when you’re entertaining or just need something cozy and exciting on a cold night. If you love dishes like Easy Saucy Ramen Noodles or Savory Asian Dumpling Soup, this one will feel right at home on your dinner table.

Ingredients Needed to Make Spicy Ramen With Chicken Katsu

Broth Flavoring:

• ¼ cup gochujang paste (80 g)
• ⅓ cup low-sodium soy sauce (80 ml)
• 1 tablespoon sugar

Broth:

• 3-inch piece of ginger, sliced
• 6 garlic cloves, bruised & peeled
• 4 cups chicken stock (1 liter)
• 8 dried shiitake mushrooms
• 1 can coconut milk
• 2 tablespoons butter (30 g)

Chicken Katsu:

• 1 lb chicken thighs (450 g)
• 1 large egg
• 1 cup panko (70 g)
• ½ cup bread crumbs (70 g)
• ¼ cup sesame seeds (35 g)
• Salt and pepper to taste

Noodles:

• 7 oz dry egg noodles (200 g)

Toppings:

• 2 large eggs
• Spring onion, sliced
• 1 nori sheet

Instructions to Make Spicy Ramen With Chicken Katsu – Step by Step

Ready to make your kitchen smell like your favorite ramen bar? Let’s walk through this Step by Step process for creating the most irresistible Spicy Ramen With Chicken Katsu. Whether it’s your first time making homemade ramen or you’re already a noodle lover, these directions are easy to follow and will guide you from the very first sizzle to that last slurp.

Step 1: Prepare the Flavor Base

Start your Step by Step ramen journey by mixing the core of your flavor—gochujang paste, soy sauce, and sugar—in a small bowl. This spicy-sweet combo gives the broth its deep, addictive kick. The gochujang adds that signature Korean heat and fermented depth, while the soy sauce balances everything with salt and umami. Stir it until smooth and glossy, then set it aside—you’ll add it to your broth later. If you love experimenting with spice levels, check out my Dragon Chicken for another fiery favorite that uses similar flavor principles.

Step 2: Build the Broth

Now let’s make the heart of this dish—the broth. In a large pot, add sliced ginger, peeled garlic cloves, chicken stock, dried shiitake mushrooms, coconut milk, butter, and the gochujang mixture you just made. Bring everything to a gentle simmer over medium heat. As it cooks, your kitchen will start to smell like heaven—a mix of spicy, savory, and creamy aromas that feel like a cozy hug. Cover with a lid and let it bubble quietly for 30 minutes. This Step by Step slow simmering allows the ginger and garlic to infuse warmth, the shiitake to deepen the umami, and the coconut milk to add a silky, rich texture.

Step 3: Prepare the Chicken Katsu

While your broth simmers away, let’s talk about the crispy star of the show—chicken katsu. Season your chicken thighs generously with salt and pepper on both sides. In a shallow plate, crack one egg and whisk it lightly with a pinch of salt. In another flat dish, combine panko, breadcrumbs, and sesame seeds. This blend gives the chicken that ultra-crispy texture we all love.

To bread without creating a sticky disaster, use one hand for wet (egg) and the other for dry (crumbs). Dip each chicken piece into the egg, then transfer it into the breadcrumb mixture, pressing firmly so every inch is coated. For extra crunch, you can double-dip: egg, crumbs, egg, crumbs again—trust me, it’s worth it.

If you’ve ever wondered how to keep your breading crisp and golden like in restaurant-style dishes, I’ve covered it in my Hot Honey Butter Chicken recipe—it’s a must-read for crispiness perfection!

Step 4: Cook the Chicken Katsu

Next up, cooking your chicken to crispy perfection. If you have an air fryer, this Step by Step method will be a breeze. Spray the air fryer rack with a light coating of oil, arrange the chicken pieces in a single layer (no crowding, please—they need space to crisp up), and give the tops a quick mist of oil as well. Set the temperature to 400°F and cook for 16 minutes, flipping halfway through. When done, your chicken will be beautifully golden and audibly crunchy.

No air fryer? No problem. You can bake your katsu in a preheated oven at 400°F for 20–25 minutes on the middle rack. Flip the chicken halfway to get an even golden crust. Once done, let them rest on a wire rack to keep that crust from softening.

Step 5: Finish the Broth

After the broth has simmered for 30 minutes, it’s time to strain out the solids. Carefully remove the shiitake mushrooms, ginger slices, and garlic cloves. Discard the ginger and garlic, but keep the mushrooms—they’ve soaked up tons of flavor and will make a great topping. Slice them thin and set aside. Taste the broth. Want more heat? Add a teaspoon of gochujang or a drizzle of chili oil. Need it saltier? Add a splash of soy sauce. The goal is to achieve a balance between spicy, creamy, and slightly sweet.

For more broth-building inspiration, check out my Thai Coconut Peanut Soup. It uses similar layering techniques for bold yet balanced flavors.

Step 6: Make the Ramen Eggs

You can’t have Spicy Ramen With Chicken Katsu without those perfectly jammy eggs. Here’s a foolproof Step by Step guide: Bring a pot of water to a boil, lower the heat slightly to a gentle simmer, and carefully lower in your eggs. Cook for exactly 6½ minutes. Once done, immediately transfer them to an ice bath to stop the cooking and make peeling easier. After they’re cool, peel them gently and slice in half right before serving. The yolk should be creamy, not runny or hard.

Step 7: Cook the Noodles

Now for the fun part—noodles! Boil a pot of water and cook your noodles according to the package instructions, usually 4–5 minutes. Stir occasionally to prevent sticking. Once cooked, drain and rinse them briefly under warm water to stop the cooking. Toss with a tiny drizzle of sesame oil if you’re not serving right away—it keeps them from clumping together. If you love noodle recipes like this, you’ll enjoy my Street-Style Thai Drunken Noodles for another fast and flavorful weeknight dish.

Step 8: Prepare the Toppings

While everything’s coming together, get your toppings ready. Slice your green onions thin for a bit of crunch and freshness. Cut your nori sheets into 3×3-inch squares—these add a subtle sea-salt flavor and make your bowl look extra authentic. Set out your sliced shiitake mushrooms from earlier and those perfect ramen eggs.

Step 9: Assemble the Ramen Bowl

Now for the most rewarding Step by Step moment—assembly. Grab a deep ramen bowl (the bigger, the better). Add a portion of cooked noodles at the bottom, then ladle in the hot, fragrant broth until it covers the noodles. Slice your crispy chicken katsu into strips and place them gently on top. Add your toppings: sliced shiitake mushrooms, half a ramen egg, spring onions, and a square of nori tucked to one side. It’s your masterpiece—worthy of Instagram but even better to eat.

Step 10: Serve and Enjoy

Serve your Spicy Ramen With Chicken Katsu immediately while everything’s piping hot. The broth should be silky and spicy, the noodles chewy, and the chicken perfectly crisp. Pair it with a light cucumber salad or a side of Easy Vegan Ramen Noodle Soup for a fun ramen night.

Once you master this Step by Step recipe, you’ll realize how approachable homemade ramen can be—and you might even start skipping takeout. Each element builds on the next, giving you a full-bodied, flavor-packed dish that’s pure comfort in a bowl.

What to Serve with Spicy Ramen With Chicken Katsu

If you’re serving this ramen for dinner, balance the spice with a refreshing side. Try a cucumber salad with rice vinegar, a simple seaweed salad, or even some steamed edamame. For something heartier, pair it with Thai Coconut Curry Dumpling Soup or Bang Bang Chicken. If you’re in a cozy mood, a small bowl of Paprika Chicken Soup as an appetizer works beautifully.

Key Tips for Making Spicy Ramen With Chicken Katsu

1. Don’t skip the coconut milk—it’s what gives the broth that luscious creaminess.
2. Air frying makes the katsu just as crispy as deep-frying but lighter and less messy.
3. Slice your chicken just before serving so it stays crisp.
4. Want a vegetarian twist? Swap chicken for crispy tofu katsu and use vegetable broth.
5. Keep your toppings simple but fresh—balance is key in ramen.

Storage and Reheating Tips for Spicy Ramen With Chicken Katsu

Separate your noodles, broth, and toppings before storing. The broth can be refrigerated for up to 3 days or frozen for up to a month. Chicken katsu should be stored in an airtight container and reheated in the air fryer to restore its crunch. When ready to enjoy, reheat the broth on the stovetop until hot, cook fresh noodles, and assemble. Avoid reheating everything together—it’ll turn soggy.

FAQs

Can I make the broth ahead of time? Absolutely! It even tastes better the next day as the flavors meld.
Is there a gluten-free version? Use tamari instead of soy sauce and gluten-free breadcrumbs for the katsu.
Can I make it spicier? Of course—add more gochujang or a drizzle of chili oil on top.
What noodles work best? Egg noodles are classic, but ramen or even udon noodles work great.

Final Thoughts

Spicy Ramen With Chicken Katsu is comfort food that feels like an experience. It’s rich, spicy, and soulful—perfect for when you want something special but still homey. Once you try it, it’ll earn a spot in your regular dinner rotation. Want to keep the Asian-inspired comfort going? Try our Easy Vegan Ramen Noodle Soup or Street-Style Thai Drunken Noodles.

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