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.
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
Instructions
Make Curry Broth
- Heat 1 tbsp oil in a saucepan. Add onion and carrot and cook for 5 minutes until softened.
- Add 600 ml water and crumble in the curry cubes. Stir to dissolve and simmer for 20 minutes until thickened.
- Add soy sauce at the end of cooking to season the broth.
Prepare Chicken Katsu
- Halve the chicken breast and season both sides with salt and pepper.
- Mix panko breadcrumbs with sesame seeds. Dredge chicken in flour, dip in beaten egg, and coat with breadcrumb mixture.
- 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
- Cook ramen noodles according to package instructions.
- 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.