Chicken Katsu Coconut Ramen Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 4 chicken cutlets
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • ½ cup coconut flakes
  • Oil, for frying, plus 2 tablespoons
  • 8 ounces shiitake mushrooms, sliced
  • 3 scallions, white parts chopped, green parts reserved
  • 1-inch ginger, peeled and minced
  • 3 cloves garlic, minced
  • 1 Thai chili, chopped
  • 2 tablespoons soy sauce
  • 1 (13.5-ounce) can coconut milk
  • 4 cups chicken broth
  • 2 sheets kombu
  • 4 pucks ramen noodles (About 12 ounces), cooked
Directions
  1. To make the chicken katsu, first dredge the chicken cutlets. Assemble three shallow bowls: Put flour in the first bowl, the beaten eggs in the second, and the breadcrumbs and coconut flakes in the third bowl. Stir breadcrumbs and coconut flakes well to combine.
  2. Dredge the chicken in the flour, then coat completely in egg. Shake the excess, then press into the panko mixture to coat. Coat both sides completely in panko, then set aside on a sheet tray while warming the oil.
  3. In a skillet, heat 1/4-inch oil over medium heat. Once hot (A breadcrumb will sizzle immediately), carefully add the cutlets, working in batches so as not to crowd the skillet. Fry until dark golden brown on each side, about 4 to 5 minutes per side. Once both sides are crispy, remove and drain on a wire rack.
  4. To make the ramen, heat 2 tablespoons of oil in a pot or Dutch oven. Add the mushrooms and sauté until golden, about 3 minutes, then add the scallion whites, ginger, garlic, and chili. Stir and cook until fragrant, about 2 minutes (You should smell the ginger before proceeding).
  5. Add the soy sauce and stir to coat the vegetables, then add the coconut milk and combine. Once smooth, add the chicken broth and kombu, then bring to a simmer. Simmer for 10 minutes, or up to 30 minutes for stronger flavor.
  6. When ready to serve, divide cooked ramen noodles into bowls. Pour broth over noodles, then top with prepared chicken katsu. Top with the reserved green parts of the scallions, cooked kombu, and mushrooms.