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Karaage Chicken Ramen Bowl

with Chicken Bone Broth Miso Ramen
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
35 mins
Karaage Chicken Ramen Bowl
Life's all about balance, and for those days that you're craving something on the naughtier side, we've got just the dish, a decadent Chicken Karaage Ramen Bowl. Flavourful, juicy, and extra (extra) crispy karaage chicken is complimented by our umami-tastic Chicken Miso Ramen Bone Broth (which brings B Vitamins and Zinc for immune support), atop a bed of slurpalicious ramen noodles, and finished off with oozy jammy eggs.
Main Meals
Japanese inspired
Pantry Items
View in metric
  • 4 tbsp Chicken Bone Broth Miso Ramen
  • 4 cups (1 quart) of water
  • 7 oz ramen noodles (approximately 200 g)
  • 1 1/2 tbsp mirin
  • 1 tbsp grated ginger
  • 10.5 oz organic chicken thigh (approximately 300 g)
  • 3/4 cup tapioca flour
  • 2 cups coconut oil
  • 2 eggs
  • 1 tbsp toasted sesame seeds
  • 1 sheet nori, cut into thick strips
  • micro herbs (optional)
  1. Cut your chicken thighs into three pieces. Combine the chicken with tamari, mirin, and ginger, and let it stand for five minutes.
  2. Boil 4 cups (1 quart) of water in a saucepan, add broth, and bring to a gentle simmer.
  3. Meanwhile, in another pot, boil 2 cups of water, then add eggs, cook for six minutes. Remove eggs and place in iced water to stop the cooking process. Peel eggs and set aside. Cut in half just before serving.
  4. Place the tapioca flour in a tray, remove the chicken from the marinade and coat it with tapioca flour. Shake off any excess flour and place on a plate. Leave uncovered for at least five minutes before frying.
  5. In the same boiling water used for the eggs, cook the ramen noodles according to packet instructions. Set aside.
  6. Heat the coconut oil to 350ºF in a small saucepan. Add the chicken to the oil in batches, frying for one minute, removing and resting for 30 seconds. Repeat two more times, then place on a paper towel. Do this with each batch until all chicken is cooked.
  7. Divide cooked noodles between two bowls, pour over broth, then top with Karaage Chicken, jammy egg halves, toasted sesame seeds, nori, and top with micro herbs for garnish.