Elevate your ramen night with this bold and flavorful Chicken Katsu Ramen, a rich fusion of crispy comfort and silky broth. Made with Swanson Chicken Ramen Broth and enriched with creamy coconut milk, this soup boasts layers of savory depth. Tender chicken breast, coated in flour, egg and panko, is pan-fried to golden perfection and served over a bed of slurp-worthy ramen noodles. Topped with jammy eggs, fresh green onions, sliced mushrooms, sweet red bell peppers, and fragrant chopped cilantro, every bowl is a hearty, satisfying experience packed with color, crunch, and craveable flavor.
Step 1
Beat the egg with water in a pie plate or shallow bowl. Place the flour onto a plate and season with salt and pepper. Place the panko on another plate.
Step 2
Coat the chicken with the flour. Dip the chicken into the egg, making sure the chicken is evenly coated, and let the excess egg drip off. Dredge the chicken in the panko. Let chicken rest for 5 minutes. Heat the oil in a 12-inch nonstick or enameled skillet over medium-high heat. Add the chicken in batches and cook for 5 minutes on each side. Remove the chicken from skillet and keep warm. Wipe the skillet clean if necessary between batches and add additional vegetable oil as needed.
Step 3
Heat the broth in 3-quart saucepan over medium-high heat. Add the noodles and cook for 3 minutes or until tender. Add the coconut milk and heat through (do not boil). Divide the mixture between 4 serving bowls. Thinly slice the chicken and arrange on top of the bowls. Garnish as desired with jammy eggs, green onions, mushrooms, bell peppers and cilantro.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
