Description

A flavorful and comforting Sesame Peanut Chicken Katsu Ramen featuring crispy chicken cutlets coated in sesame panko, served in a rich, spicy broth made with coconut milk, Thai red curry paste, and peanut butter. This ramen is garnished with pickled ginger, jalapeños, soft or hard boiled eggs, and toasted nori for a deliciously satisfying meal.

Ingredients

Scale

Broth and Soup Base

2 strips thick-cut bacon, chopped
2 shallots, chopped
2 teaspoons Chinese 5 spice (optional)
2–3 tablespoons chili paste (such as Gochujang)
2 tablespoons Thai red curry paste
8 cups broth
1 can coconut milk (about 13.5 oz)
1/4 cup tamari or soy sauce
1/4 cup creamy peanut butter
1 tablespoon pickled sushi-style ginger, chopped
1 tablespoon pickled ginger juice (from pickled ginger)
1 tablespoon toasted sesame oil

Noodles and Toppings

4 squares ramen noodles
1/3 cup pickled sushi-style ginger
1 jalapeño, thinly sliced
Soft or hard boiled eggs, for serving
Toasted nori sheets, for serving
Sesame seeds, for garnish
Scallions (green onions), chopped, for garnish
Chili oil, optional for serving

Chicken Katsu

6 chicken cutlets or tenders
1 cup Panko breadcrumbs
3 tablespoons sesame seeds
Salt, to taste
2 tablespoons olive oil or butter (for frying)

Instructions

Cook Bacon and Aromatics: In a large Dutch oven set over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Add the chopped shallots, Chinese 5 spice (if using), chili paste, and Thai red curry paste. Cook for 2 minutes until fragrant, stirring occasionally to combine flavors.
Make Broth: Pour in the broth, coconut milk, and tamari or soy sauce to the pot. Whisk in the creamy peanut butter until the broth is smooth. Add the chopped pickled sushi-style ginger. Reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
Prepare Chicken Katsu Coating: While the broth simmers, mix the Panko breadcrumbs, sesame seeds, and a pinch of salt in a shallow bowl. Dredge both sides of each chicken cutlet in the panko mixture, pressing firmly so the coating sticks well. Place the coated chicken on a plate ready for frying.
Fry Chicken Cutlets: Heat the olive oil or butter in a large skillet over medium-high heat. Add the coated chicken cutlets and cook until golden brown on one side, about 3-4 minutes. Flip and cook on the other side until equally golden and cooked through, another 3-4 minutes. Transfer the chicken to a cutting board, season with salt, and slice into thin strips.
Cook Ramen Noodles: Stir the ramen noodles and toasted sesame oil into the simmering broth. Remove the pot from heat and let sit for 5 minutes, or until the noodles soften and absorb the flavors of the broth.
Prepare Toppings: Mix the remaining pickled ginger, about 1 tablespoon of its juice, and the thinly sliced jalapeños in a small bowl to combine their flavors for a spicy, tangy garnish.
Assemble the Ramen Bowls: Divide the softened noodles evenly between bowls. Ladle the hot broth over the noodles. Arrange the sliced chicken katsu on top. Garnish each bowl with soft or hard boiled eggs, scallions, toasted sesame seeds, toasted nori sheets, and a drizzle of chili oil if desired. Serve immediately for best flavor.

Notes

For extra spice, increase chili paste or add a splash of chili oil when serving.
Chicken cutlets can be substituted with chicken tenders or thighs for different texture.
Use gluten-free Panko and tamari for a gluten-free version.
Soft boiled eggs can be prepared by boiling eggs for 6-7 minutes and then shocking in ice water for perfect runny yolks.
If you prefer, use light coconut milk for a lighter broth.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese Fusion

Keywords: Ramen, Chicken Katsu, Peanut Broth, Sesame, Spicy, Japanese, Noodles, Comfort Food