← All recipes
Fried Chicken Ramen, the Comforting Winter Soup You Deserve
Serves 4
Steps
- Slice the chicken breasts into thin strips, and place in a freezer bag. Cover with buttermilk, and place in the fridge overnight.
- Combine stock, ginger, garlic, soy, sake, mirin, and sugar in a saucepan and bring to a simmer. Simmer for 15 minutes, strain, and pour back into the saucepan. Set over low heat on your stovetop to keep warm.
- Bring a saucepan of water to a boil, and prepare an ice bath. When boiling, set a timer and boil eggs for 6 1/2 minutes, then immediately transfer to the ice bath to cool for 5 minutes. Carefully peel and set aside.
- Heat 3 inches of canola oil in a deep Dutch oven (or stock pot) to 350 degrees. Stir flour, salt, and cayenne together in a bowl. Working in batches, dredge the chicken in the flour, and fry for 5 - 6 minutes, until golden brown and cooked through.
- While the chicken is frying, cook noodles according to package directions.
- Divide stock and noodles into 4 separate bowls. Top with fried chicken, carrots, diced green onions, chilies, and a sliced egg. Garnish with arugula, and serve immediately.
Originally published at Foodandwine.com. Reproduced for personal collection.
