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Ultimate Chicken Katsu Curry Ramen

This Ultimate Chicken Katsu Curry Ramen combines crispy golden chicken cutlets with a rich, savory Japanese-style curry broth and perfectly cooked ramen noodles. Topped with soft-boiled eggs, fresh spring onions, and optional chili oil, this winter warmer is a comforting, flavorful bowl perfect for cozy dinners. Learn step-by-step how to make restaurant-style katsu curry ramen at home with easy ingredients.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken Katsu
  • 1 large chicken breast halved for even cooking
  • 50 g flour
  • 1 egg beaten
  • 75 g panko breadcrumbs mixed with 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 50 ml vegetable oil for frying
Curry Broth
  • 1 small onion finely chopped
  • 1 medium carrot peeled and diced
  • 3 cubes Japanese golden curry
  • 1 tbsp soy sauce
  • 600 ml water
Toppings
  • 2 packs ramen noodles
  • 2 boiled eggs halved
  • 2 stalks spring onions finely sliced
  • as needed chili oil optional

Method
 

Make Curry Broth
  1. Heat 1 tbsp oil in a saucepan. Add onion and carrot and cook for 5 minutes until softened.
  2. Add 600 ml water and crumble in the curry cubes. Stir to dissolve and simmer for 20 minutes until thickened.
  3. Add soy sauce at the end of cooking to season the broth.
Prepare Chicken Katsu
  1. Halve the chicken breast and season both sides with salt and pepper.
  2. Mix panko breadcrumbs with sesame seeds. Dredge chicken in flour, dip in beaten egg, and coat with breadcrumb mixture.
  3. Heat 50 ml vegetable oil in a pan. Fry chicken 4 minutes per side until golden brown and cooked through. Drain on paper towels and slice into strips.
Assemble Bowl
  1. Cook ramen noodles according to package instructions.
  2. Divide noodles into bowls, pour curry broth over, top with sliced chicken, halved eggs, spring onions, and drizzle with chili oil if desired.

Notes

  • Pat chicken dry to ensure coating sticks.
  • Rest fried chicken on a wire rack to maintain crunch.