Curry Katsu Chicken Ramen
Curry ramen already knows how to comfort, but when you drop a golden katsu on top, it turns into a late-night anthem. Crispy chicken, silky noodles, and a curry broth that clings like streetlight smoke—it’s food truck soul with a Japanese backbone and a beat that doesn’t quit.
Streetlight on curry—oil crackles, ramen breathes warm—night hums with hunger.
Let Me Tell You...
It starts with the sizzle—the sound that lets you know the oil is ready and so are you.
The panko breading hits, bubbles rise, and the smell rolls out like a promise.
Curry simmers nearby, thick and slow, waiting for its spotlight moment.
The broth isn’t shy—roux, garlic, onion, soy, and just enough chili to make you notice.
It clings to the noodles, not too heavy but heavy enough to feel like a meal earned.
The katsu lands on top, still crackling, still proud, soaking up a little sauce and giving back crunch.
Somewhere outside, somebody laughs, neon hums, and the bowl in your hands feels like a small rebellion.
Steam rises, the curry coats your tongue, and you think, yeah—this is exactly where you’re supposed to be.
This ramen doesn’t whisper.
It blares flavor through a megaphone and still manages to make you feel taken care of.
It’s late-night comfort for loud souls.
Ingredients
- 2 bricks ramen noodles (about 8 oz dry)
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 2 cups vegetable oil (for frying)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp Japanese curry roux or powder
- 3 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp chili flakes (optional)
- 1 green onion, sliced (for garnish)
- 1 soft-boiled egg (optional)
Preparation
- Season chicken with salt and pepper. Dredge in flour, dip in egg, coat with panko.
- Heat oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 5 minutes per side. Drain on rack.
- In a pot, sauté onion, garlic, and ginger until soft. Stir in curry roux or powder, then slowly whisk in chicken broth until smooth.
- Add soy sauce, sugar, and chili flakes. Simmer for 10 minutes until thickened.
- Cook ramen noodles in a separate pot for 3 minutes; drain.
- Slice chicken katsu. Divide noodles into bowls, pour curry broth over top, and lay katsu slices across the noodles.
- Top with green onions, egg halves, and optional toppings.