Chili Crisp Chicken Ramen in Ginger Soy Broth Recipe

There’s nothing quite like a bowl of steaming ramen to warm your soul and tantalize your taste buds. This Chili Crisp Chicken Ramen in Ginger Soy Broth takes a classic comfort food and elevates it with layers of bold flavors, crispy textures, and a satisfying kick of heat. Whether you’re making it as a cozy weeknight meal or a showstopper for a special occasion, this recipe combines the richness of chili crisp chicken with the umami-packed depth of a ginger soy broth to deliver a dish that’s simply irresistible.

Why This Recipe Stands Out

1. Flavor Explosion: A harmonious blend of spicy, savory, and slightly sweet notes.
2. Texture Perfection: Crispy chicken pairs beautifully with tender ramen noodles.
3. Customizable: Adjust spice levels, toppings, or noodle types to suit your preferences.
4. Comfort Meets Gourmet: A comforting bowl with restaurant-quality flair.

Step-by-Step Instructions

Step 1: Preparing the Chili Crisp Chicken

1. Season the Chicken:
   • Pat the chicken pieces dry with paper towels.
   • Season generously with salt and pepper on both sides.
2. Coat in Cornstarch:
   • Place cornstarch in a shallow dish.
   • Dredge each piece of chicken in the cornstarch, ensuring an even coating.
   • Shake off any excess cornstarch and set aside.
3. Fry the Chicken:
   • Heat vegetable oil in a large skillet over medium-high heat.
   • Fry the chicken for 4-5 minutes per side until golden brown and crispy.
   • Transfer to a plate lined with paper towels to drain excess oil.
4. Toss in Chili Crisp Sauce:
   • In a separate bowl, toss the fried chicken with chili crisp sauce until evenly coated.
   • Slice into bite-sized pieces and set aside.

Step 2: Making the Ginger Soy Broth

1. Sauté Aromatics:
   • In a large pot, heat sesame oil over medium heat.
   • Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
2. Build the Broth:
   • Pour in the chicken broth, soy sauce, and mirin (if using).
   • Bring to a simmer and let cook for 10 minutes to meld the flavors.
3. Season the Broth:
   • Add red pepper flakes for heat (optional).
   • Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.
4. Cook the Vegetables:
   • Add bok choy to the broth and simmer for 3-4 minutes until tender.
   • Remove bok choy and set aside for serving.

Step 3: Cooking the Ramen Noodles

1. Boil the Noodles:
   • Bring a pot of water to a boil.
   • Cook ramen noodles according to package instructions (usually 2-3 minutes for fresh noodles).
   • Drain and rinse briefly under warm water to prevent sticking.
2. Keep Warm:
   • Toss the cooked noodles with a touch of sesame oil and set aside.

Step 4: Assembling the Ramen Bowls

1. Layer the Noodles:
   • Divide the cooked ramen noodles evenly among serving bowls.
2. Add the Broth:
   • Ladle the hot ginger soy broth over the noodles, ensuring each bowl gets enough liquid to submerge the noodles.
3. Top with Vegetables and Chicken:
   • Arrange bok choy, bean sprouts, and sliced chili crisp chicken on top of the noodles.
4. Garnish:
   • Add soft-boiled egg halves, nori strips, sesame seeds, chopped scallions, and cilantro.

Tips for Perfect Chili Crisp Chicken Ramen

1. Choosing the Chicken:
   • Thighs provide more flavor and juiciness, but breasts work well for a leaner option.
2. Customize the Heat:
   • Use mild chili crisp if you prefer less spice, or add extra chili oil for a fiery kick.
3. Broth Depth:
   • Simmer the broth longer for more intense flavors, or add dried shiitake mushrooms for umami.
4. Crispy Chicken:
   • Serve the chili crisp chicken immediately after tossing in the sauce to maintain its crunch.
5. Soft-Boiled Eggs:
   • Boil eggs for exactly 6 minutes, then transfer to an ice bath for a creamy yolk.

Variations

1. Vegetarian Option:
   • Replace chicken with crispy tofu and use vegetable broth.
2. Seafood Twist:
   • Add shrimp or seared scallops for a luxurious variation.
3. Spicy Miso Broth:
   • Stir in a tablespoon of miso paste for a richer, earthier flavor.
4. Add Crunch:
   • Top with fried shallots or crushed peanuts for extra texture.
5. Green Goodness:
   • Incorporate spinach, kale, or edamame for added nutrients.

Serving Suggestions

1. Paired with Appetizers:
   • Serve alongside spring rolls or dumplings for a complete meal.
2. Accompanying Drinks:
   • Pair with green tea, a light lager, or sake to complement the flavors.
3. Light Dessert:
   • Finish the meal with mochi ice cream or a simple fruit salad.

Conclusion

This Chili Crisp Chicken Ramen in Ginger Soy Broth recipe is a delicious fusion of textures and flavors that transforms a simple bowl of noodles into a culinary masterpiece. From the spicy kick of chili crisp chicken to the aromatic richness of ginger soy broth, every bite is a celebration of bold, comforting flavors.

Whether you’re looking to impress guests or treat yourself to an indulgent homemade meal, this ramen recipe is guaranteed to delight. Customize it with your favorite toppings, adjust the spice level to your liking, and savor the satisfaction of creating restaurant-quality ramen in your own kitchen!

Yield: 4

Chili Crisp Chicken Ramen in Ginger Soy Broth Recipe

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There’s nothing quite like a bowl of steaming ramen to warm your soul and tantalize your taste buds. This Chili Crisp Chicken Ramen in Ginger Soy Broth takes a classic comfort food and elevates it with layers of bold flavors, crispy textures, and a satisfying kick of heat. Whether you’re making it as a cozy weeknight meal or a showstopper for a special occasion, this recipe combines the richness of chili crisp chicken with the umami-packed depth of a ginger soy broth to deliver a dish that’s simply irresistible.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• For the Chili Crisp Chicken:
• 1 lb (450g) boneless, skinless chicken thighs or breasts
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons chili crisp (store-bought or homemade)
• 1 tablespoon vegetable oil
• For the Ginger Soy Broth:
• 1 tablespoon sesame oil
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (optional for extra spice)
• 6 cups chicken or vegetable broth
• 1 teaspoon sugar
• 2 green onions, thinly sliced (plus extra for garnish)
• For the Ramen:
• 4 servings fresh or dried ramen noodles
• 2 soft-boiled eggs (optional)
• Toppings: sliced green onions, sesame seeds, nori sheets, or fresh cilantro

Instructions

1. Prepare the Chili Crisp Chicken:

1. Slice the chicken into bite-sized pieces. In a bowl, toss the chicken with soy sauce and cornstarch until well-coated.
2. Heat vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, or until golden brown and crispy on the edges.
3. Stir in the chili crisp and cook for an additional 1–2 minutes, ensuring the chicken is evenly coated. Remove from heat and set aside.

2. Make the Ginger Soy Broth:

1. In a large pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, sautéing for 1–2 minutes until fragrant.
2. Stir in soy sauce, rice vinegar, chili paste (if using), sugar, and chicken or vegetable broth. Bring to a boil, then reduce the heat to a simmer.
3. Add green onions and let the broth simmer for 10–15 minutes to develop the flavors. Taste and adjust seasoning if necessary.

3. Cook the Ramen Noodles:

1. While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.

4. Assemble the Ramen Bowls:

1. Divide the cooked noodles among four bowls. Ladle the hot ginger soy broth over the noodles.
2. Top each bowl with chili crisp chicken, a soft-boiled egg (if using), and your choice of toppings, such as green onions, sesame seeds, nori, or cilantro.

5. Serve and Enjoy:

Serve immediately while hot. Stir the toppings into the broth for the best flavor combination.

Notes

• Adjust Heat: Add more chili crisp or chili paste to the broth for extra spice.
• Vegetarian Option: Use tofu or mushrooms instead of chicken, and swap chicken broth for vegetable broth.
• Meal Prep: Cook the broth and chicken in advance for quick assembly later.