Fried Chicken Ramen, the Comforting Winter Soup You Deserve

• Chicken:
• 2 large chicken breasts
• 1 1/2 cups buttermilk
• 1 cup all purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper

Canola oil, for frying

• Soup:
• 7 cups homemade chicken stock
• 1 knob of ginger, approximately 2 inches
• 4 cloves of garlic, crushed
• 1/4 cup soy sauce
• 3 tablespoons sake
• 2 tablespoons mirin
• 1 1/2 tablespoons sugar
• 500 grams ramen noodles
• Garnish:
• 1/2 cup green onions, sliced
• 1 cup carrots, grated
• 1 cup arugula
• 1 - 2 Thai red chilies, sliced
• 4 eggs

1. Slice the chicken breasts into thin strips, and place in a freezer bag. Cover with buttermilk, and place in the fridge overnight.
2. 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.
3. 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.
4. 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.
5. While the chicken is frying, cook noodles according to package directions.
6. 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.