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Karaage Curry Ramen

Chicken Seasoning Ingredients

  • 1/4 tsp white pepper powder
  • 1/4 tsp chili powder
  • 1/4 tsp gochugaru flakes
  • 1/4 tsp salt

Chicken Karaage Ingredients

  • 2 chicken breasts, cut into bite-sized pieces
  • 1 tsp soy sauce
  • 1 tsp white wine
  • 1 tsp seasoning, divided
  • 1/4 cup corn starch
  • neutral oil for frying

Ramen Ingredients

  • 2 tbsp golden curry mix (2 bricks)
  • 3 garlic cloves, grated
  • 2" ginger root, grated
  • 4 cups low-sodium chicken broth
  • 1 tbsp white wine
  • 1 tsp rice vinegar
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • 2 package dry ramen noodles
  • 1 cup leafy greens, cut into bite-sized pieces (I recommend bok choy and/or green onions)

Directions

  1. Mix chicken seasoning ingredients in a small bowl and set aside.
  2. Combine chicken pieces, soy sauce, wine and 1/2 tsp seasoning in a small bowl. Mix well and set aside.
  3. Begin heating oil in a pot for the chicken. When you're ready to cook, add the cornstarch to the bowl with the chicken and stir to coat.
  4. Spread chicken into the skillet in a single layer. Cook 2-3 min per side.
  5. Once done, transfer chicken to a paper-towel lined plate and spinkle with remaining 1/2 tsp seasoning. Set aside.
  6. In the same pot you cooked the chicken, begin melting the curry bricks.
  7. Once melted, add the ginger and garlic. Stir and cook for about a minute.
  8. Slowly add chicken stock, stirring to combine.
  9. Add the wine, vinegar, soy sauce, salt and sugar. Bring to a boil and taste, adding more salt if needed.
  10. Add the ramen noodles to the pot and stir. Cook for about 3 minutes (depending on package directions).
  11. Blanch veggies separately or add them raw to the soup. Stir to combine.
  12. Top the soup with the reserved karaage pieces and leafy greens. Serve immediately.