Fried Chicken Ramen Recipe

Combine water and stock in a medium saucepan and bring to a gentle simmer over medium heat.

Add smashed ginger and garlic; reduce heat to low and simmer gently for 10 minutes to infuse.

Strain out ginger and garlic solids, return broth to the pot, and whisk in miso paste until fully dissolved (do not boil after adding miso).

Stir in sesame oil, soy sauce, mirin, toasted sesame seeds, and chili oil if using. Keep warm on the lowest heat setting until serving.

Trim excess fat from chicken thighs and cut into 1.5–2 inch pieces for easy eating.

In a bowl combine soy sauce, sake, grated ginger, grated garlic, salt, and pepper. Add chicken pieces and toss to coat. Marinate for 15–30 minutes in the fridge (you can marinate up to 2 hours).

Set up a breading station: in one shallow bowl whisk egg with cold water; in another shallow bowl combine flour and cornstarch.

Drain excess marinade, dredge each chicken piece first in flour mixture, then dip into the egg wash, then back into the flour mixture for a double-coated crisp crust. Shake off excess.

Heat neutral oil in a heavy skillet or pot over medium-high heat to 350°F (175°C). Fry chicken in batches so pieces aren't crowded, about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined rack to drain and rest.

If you prefer extra crispness, finish in a 400°F (200°C) oven for 5 minutes while you finish other components.

If making ajitsuke (marinated) soft-boiled eggs: bring a small pot of water to a boil, lower 2 eggs gently and cook for 6.5 minutes for a slightly custardy yolk. Transfer to an ice bath for 5 minutes, peel, and optionally marinate in a mixture of 2 tbs soy sauce and 2 tbs water for 30 minutes to overnight. Halve before serving.

Char the corn: heat a small skillet or cast iron over high heat. Add corn kernels (with a small spray of oil if dry) and cook, stirring occasionally, until some kernels are blistered and lightly charred, about 4–6 minutes. Season with a pinch of salt and set aside.

Cook ramen noodles according to package directions in a separate pot of boiling water until just tender. Drain and rinse briefly under warm water to remove excess starch; divide between serving bowls.

Bring miso broth back to a gentle simmer and taste; adjust seasoning with a little more soy or a pinch of salt if needed.

Ladle hot broth over noodles (about 2 cups per bowl). Arrange 3–4 pieces of fried chicken on top, add charred corn, a handful of bean sprouts, halved soft-boiled egg, sliced scallions, and nori strips.

Finish with a sprinkle of furikake or toasted sesame seeds and a drizzle of chili crisp or oil to taste. Serve immediately with lemon wedges on the side if desired.