Fried Chicken Ramen, the Comforting Winter Soup You Deserve

Fried Chicken Ramen
Photo: © Dennis Prescott

Fried Chicken makes the world better and when you pair it with ramen you get a transcendent comfort food masterpiece. Fry. Simmer. Enjoy.

Fried Chicken Ramen

Serves 4


  • 2 large chicken breasts
  • 1 1/2 cups buttermilk
  • 1 cup all purpose flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • Canola oil, for frying


  • 7 cups homemade chicken stock
  • 1 knob of ginger, approximately 2 inches
  • 4 cloves of garlic, crushed
  • 1/4 cup soy sauce
  • 3 tablespoons sake
  • 2 tablespoons mirin
  • 1 1/2 tablespoons sugar
  • 500 grams ramen noodles


  • 1/2 cup green onions, sliced
  • 1 cup carrots, grated
  • 1 cup arugula
  • 1 - 2 Thai red chilies, sliced
  • 4 eggs

Slice the chicken breasts into thin strips, and place in a freezer bag. Cover with buttermilk, and place in the fridge overnight.

Combine stock, ginger, garlic, soy, sake, mirin, and sugar in a saucepan and bring to a simmer. Simmer for 15 minutes, strain, and pour back into the saucepan. Set over low heat on your stovetop to keep warm.

Bring a saucepan of water to a boil, and prepare an ice bath. When boiling, set a timer and boil eggs for 6 1/2 minutes, then immediately transfer to the ice bath to cool for 5 minutes. Carefully peel and set aside.

Heat 3 inches of canola oil in a deep Dutch oven (or stock pot) to 350 degrees. Stir flour, salt, and cayenne together in a bowl. Working in batches, dredge the chicken in the flour, and fry for 5 - 6 minutes, until golden brown and cooked through.

While the chicken is frying, cook noodles according to package directions.

Divide stock and noodles into 4 separate bowls. Top with fried chicken, carrots, diced green onions, chilies, and a sliced egg. Garnish with arugula, and serve immediately.

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