Serves: 4
Time: 35 minutes
Macros per serving (approx):
- Calories: 540
- Protein: 38g
- Carbs: 38g
- Fat: 26g
Hey hey,
This Ramen-Crusted Chicken Katsu is totally wild—in the best way.
We’re using crushed instant ramen noodles instead of panko to coat the chicken.
They get so crispy when you fry them, and that crunch is next-level.
It’s a fun twist on a classic, and it’s crazy satisfying. Serve it over saucy noodles and you’ve got a whole comfort meal on a plate.
Absolutely! Here’s the updated and complete AI image prompt for the ingredients, now fully reflecting everything from the ingredient list:
- Two raw boneless, skinless chicken breasts sliced into 4 even cutlets
- Crushed instant ramen noodles in a shallow dish (from 2 ramen bricks)
- 2 large eggs, beaten, in a small bowl
- ½ cup all-purpose flour in a shallow dish
- Two additional whole bricks of dry instant ramen (for noodles)
- Small bowls containing 2 tablespoons soy sauce, 1 tablespoon mirin (or rice vinegar with sugar), 1 tablespoon honey, and 1 teaspoon sesame oil
- A bottle of neutral oil for frying (vegetable or canola)
- 2 green onions, thinly sliced with whites and greens separated
- Salt and black pepper shakers
- Optional toppings in small ramekins: sesame seeds, chili flakes, pickled ginger, cucumber slices
All ingredients arranged neatly on white marble counters with hints of gold, natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Let me know if you’d like this styled differently (like grouped by station or dish)!
💛 Why I Love This Recipe
This one came out of a late-night craving and an empty panko jar. I had ramen noodles… so I crushed them up, and wow—crunchier than breadcrumbs and super flavorful. Since then, it’s been a regular on my dinner rotation. Here’s why:
- Ultra crispy chicken coating – Like, way crispier than panko
- Pantry-friendly – You’ve probably already got everything
- Easy but impressive – Great for a weeknight or a dinner guest
- You get noodles and chicken – The best of both worlds
- Super satisfying crunch + sauce combo
🔬 Why This Recipe Works (Quick Science)
Ramen noodles hold their crunch longer than breadcrumbs because they’re already cooked and dehydrated. Crushing them into small bits gives a jagged texture that grabs onto the egg wash and flour better, which helps the crust stick and fry up extra crispy. The flour-egg-noodle coating method gives structure and even browning.
⚠️ Common Mistakes
- Not crushing the ramen enough – Too big, and they won’t stick well. Aim for small, pebble-sized pieces.
- Skipping the flour step – It helps the egg stick, which helps the noodles stick. Don’t skip!
- Overcrowding the pan – The chicken won’t crisp if the oil cools down too much. Fry in batches.
- Using too much heat – Medium heat is perfect. Too hot and the noodles will burn before the chicken cooks.
🍽️ What to Serve With
- Steamed broccoli or bok choy
- Cucumber salad with rice vinegar
- Pickled ginger or daikon
- Simple miso soup
- Extra ramen with soy glaze
🔧 Tools You’ll Need
- 3 shallow breading dishes
- Large skillet or frying pan
- Medium pot for noodles
- Paper towels + wire rack
- Knife + cutting board
- Tongs or spatula
- Measuring spoons
🔁 Substitutions & Variations
- Gluten-free: Use GF ramen + GF flour
- No mirin? Sub with rice vinegar + ½ tsp sugar
- Spicy? Add chili flakes to the ramen crust or sauce
- Picky eater? Use plain salt + pepper instead of sauce
- More protein? Serve with a fried egg on top
👩🍳 How to Make Crispy Ramen-Crusted Chicken Katsu
Step 1: Crush the Ramen
Crush 2 bricks of instant ramen into small pebble-sized pieces using a rolling pin or your hands. Pour into a shallow dish.
Step 2: Set Up Breading Station
In three dishes: place ½ cup all-purpose flour in one, 2 beaten eggs in another, and the crushed ramen in the third.
Step 3: Prepare the Chicken
Slice 2 boneless skinless chicken breasts in half lengthwise to make 4 thin cutlets. Pat dry and season both sides with salt and pepper.
Step 4: Bread the Chicken
Dredge each chicken cutlet in flour (shake off extra), dip in egg, then press into the crushed ramen until well-coated.
Step 5: Fry the Chicken
Heat ½ inch of oil in a large skillet over medium heat. Fry chicken cutlets 3–4 minutes per side until golden and cooked through. Drain on a wire rack or paper towels.
Step 6: Cook the Ramen Noodles
Boil 2 more ramen bricks (discard seasoning) in a medium pot for 2–3 minutes. Drain and set aside.
Step 7: Make the Sauce
In a pan, combine 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon honey, and 1 teaspoon sesame oil. Simmer 1 minute. Toss cooked noodles in sauce.
Step 8: Plate and Serve
Place a mound of saucy noodles on each plate, top with crispy ramen chicken, and sprinkle with sliced green onions.
🧊 Leftovers & Storage
Let the chicken cool before storing in an airtight container in the fridge for up to 3 days. To re-crisp, bake at 375°F for 8–10 minutes or air-fry for 5. Store noodles separately and reheat with a splash of water.
❓ FAQ
Can I bake the chicken instead of frying?
You can! Bake at 425°F on a wire rack for 20–25 minutes. Spray with oil for crisp.
What type of ramen works best?
Any brand of instant ramen will do. Just make sure it’s uncooked and dry.
Can I use chicken thighs?
Yes! Boneless thighs work great. Just pound them to even thickness first.
Is this spicy?
Nope. But you can add chili flakes or sriracha to the sauce if you want some heat.
🥢 Go Make This!
If you’re craving something crispy, saucy, and fun, this is the one. You get that golden chicken crunch with flavorful noodles underneath—it’s the kind of meal that makes you sit back and say, yep, nailed it. Give it a go and let me know how it turns out in the comments! 👇