Chilli Chicken Ramen Recipe

Prep and marinate

Trim excess fat from chicken thighs and cut into bite-sized strips (~1-inch). In a bowl combine 2 tbs soy sauce, 1 tbs mirin, 2 tsp cornstarch, 1 tsp sesame oil and 1 tsp black pepper. Add chicken, toss to coat thoroughly, and marinate 15–30 minutes in the refrigerator while you prepare other components.

Heat a skillet over medium-high heat with 1 tbs vegetable oil. When shimmering, add marinated chicken in a single layer (work in batches if necessary). Sear without moving 2–3 minutes to develop color, then stir and cook another 2–3 minutes until cooked through and edges caramelize. Remove chicken to a plate and keep warm.

Build the spicy tare

In the same skillet (wipe out if excessively burned), reduce heat to medium and add 1 tbs vegetable oil if pan is dry. Add 4 minced garlic cloves and 1 tbs minced ginger; sauté 30–45 seconds until fragrant but not brown. Stir in 1 tbs gochujang and 1 tsp chili garlic sauce, cook 30 seconds to bloom the chili flavors.

Add 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp honey (or brown sugar), and 120 ml chicken stock. Simmer gently 2–3 minutes to slightly reduce and meld flavors. Taste and adjust heat or sweetness. Keep the tare warm.

Prepare broth

In a medium saucepan combine 800 ml chicken stock, 200 ml water and 1 tsp dashi granules (optional). Bring to a simmer over medium heat. Add a ladle (about 60–80 ml) of the prepared tare to each serving bowl to create a seasoned base — reserve the rest of the tare in the skillet for finishing on the chicken if desired.

Cook noodles

Bring the broth to a gentle simmer and cook fresh ramen noodles according to package instructions (usually 2–3 minutes) or dried noodles until al dente. Use tongs to transfer cooked noodles into the bowls that contain the tare, dividing evenly between 2 servings.

Ladle hot broth over the noodles, about 350–400 ml per bowl, to cover and warm the bowl.

Prepare soft-boiled eggs

If eggs are not prepped: Bring a small pot of water to a gentle boil, carefully lower 2 room-temperature eggs and boil for 6–7 minutes for jammy yolks. Transfer to an ice bath for 3 minutes, peel and halve.

Quickly blanch 2 cups baby spinach in the simmering broth or a separate pot for 10–15 seconds until wilted; drain. Rinse 1 cup bean sprouts under hot water for 10–15 seconds to warm slightly.

Top each bowl of noodles and broth with half the cooked chicken, a handful of blanched spinach, 1/2 cup bean sprouts, sliced scallion, a halved soft-boiled egg, sesame seeds, nori strips, and optional sliced red chili. Squeeze a lime wedge over each bowl to taste.

Drizzle 1 tsp chili oil and 1/2 tsp sesame oil over each bowl for aroma and extra heat. Optionally spoon any reserved tare-chicken juices over the chicken to intensify flavor.

Serve immediately while hot. Offer extra chili oil, soy sauce or lime on the side for adjustments. Enjoy your chilli chicken ramen.