"Do you like crispy textured food? This chicken Katsu noodle bowl could be right up your alley. Easy to make and ready in about 30 minutes. Who isn’t a fan of noodles flavored with miso and loaded with garlic? Creamy, slightly spicy, with plenty of noodles and an umami-rich savory broth. Let’s do this!"
Garlic Chicken Katsu Noodle Bowl
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Prep time 10mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
Chicken Katsu
ingredients
- 1 large boneless skinless chicken breast
- 3/4 cup panko
- 3 heaping tablespoons flour
- 2 small eggs
- 1 tablepsoon milk
- 1 teasopon salt
- 1/2 teaspoon each: garlic powder, cayenne pepper
For the Broth
ingredients
- 1 tablespoon vegetable oil
- 6 garlic cloves, grated
- 1 tablespoon grated ginger
- 1 liter (4 cups) chicken broth
- 2 teaspoon balsamic vinegar
- 3 tablespoon soy sauce
- 1 teaspoon sambal sauce
- 1 tablepsoon toasted sesame oil
- 1/2 teasopon white pepper
- 3 tablepsoon white miso paste
- 1/2 cup (1/2 cup) soy cream
- 1 bok choy
- 1 (5 ounce) can corn kernels
- 2 squares instant ramen noodles
For Serving
ingredients
- 2 7 minute soft boiled eggs
- 4 scallions,
- sesame seeds, as desired
- chili oil, as desired
Method
Step 1
Prepare the Katsu. Slice the chicken breast in half horizontally to become 2 equal parts. Pound the chicken cutlets to 1 cm (quarter inch) thickness with a meat mallet. Place flour in a shallow bowl. Whisk eggs with milk, salt, garlic powder and cayenne pepper in a medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour, turn to coat. Next dip into the egg mixture until coated. Finally dredge in panko, turn to coat. Place on a plate.
Step 2
In a shallow bowl, whisk eggs with milk, salt, garlic powder and cayenne pepper in a medium bowl. Place panko on a large plate. Working one at a time, dip chicken into flour, turn to coat. Next dip into the egg mixture until coated. Finally dredge in panko, turn to coat. Place on a plate.
Step 3
Heat a large pot over low heat, add 1 tbsp oil, garlic and ginger. Cook until fragrant, 2 minutes. Pour broth, add soy sauce, balsamic vinegar, sambal, sesame oil and white pepper. Bring to a boil, cover, simmer over low heat.
Step 4
To make the Katsu, heat oil in a large skillet over medium-high until shimmering. Add chicken, fry until golden and very crisp on both sides, about 3-4 minutes per side. Reduce heat to medium if it browns too quickly. Transfer to a cutting board. Slice into thin strips.
Step 5
To the broth, add miso paste, stir until dissolved. Then add bok choy and corn kernels, blanch for 30 seconds. Remove the broth from heat and add soy cream. Add more soy sauce or sambal to your own taste.
Step 6
Divide the cooked noodles between bowls and ladle the broth overtop. Add the chicken. Top with eggs, scallions, sesame seeds, and a drizzle of chili oil. Serve immediately.