Chicken Katsu Curry Ramen

Ingredients

• 12 boneless skinless chicken breasts(400g)
• 21 teaspoon kosher salt(6g)
• 30.5 teaspoon white pepper(1g)
• 40.5 cup all-purpose flour(60g)
• 52 large eggs(100g)
• 61.5 cup panko breadcrumbs(45g)
• 72 cup neutral oil (for frying)(400g)
• 82 tablespoon neutral oil(28g)
• 92 teaspoon fresh ginger, finely grated(8g)
• 102 clove garlic, finely grated(6g)
• 112 tablespoon gochujang(36g)
• 124 cube Japanese curry roux cubes(120g)
• 136 cup chicken broth(1400g)
• 142 cup coconut milk(480g)
• 151 tablespoon soy sauce(16g)
• 161 tablespoon fish sauce(18g)
• 172 teaspoon sugar(8g)
• 184 portion ramen noodles(500g)
• 191 cup shiitake mushrooms, sliced(70g)
• 201 tablespoon soy sauce (for mushrooms)(16g)
• 211 teaspoon neutral oil (for mushrooms)(5g)
• 221 bunch Chinese broccoli (gai lan), trimmed(200g)
• 234 large eggs, jammy(200g)

Instructions

1. 1Season chicken breasts with salt and white pepper.
2. 2Dredge chicken in flour, dip in beaten eggs, then coat thoroughly in panko breadcrumbs.
3. 3Heat neutral oil in a deep pan to 350°F (175°C). Fry chicken until deeply golden and cooked through, about 4–5 minutes per side. Rest, then slice.
4. 4In a large pot, heat 2 tablespoons neutral oil over medium heat. Sauté grated ginger and garlic until fragrant, about 30 seconds.
5. 5Stir in gochujang and cook until darkened slightly and aromatic.
6. 6Add Japanese curry roux cubes, then pour in chicken broth and coconut milk. Simmer gently, whisking until smooth.
7. 7Season the broth with soy sauce, fish sauce, and sugar. Adjust salt and sugar to taste.
8. 8Add ramen noodles directly to the broth and cook until just tender.
9. 9In a separate pan, sauté sliced shiitake mushrooms with 1 teaspoon neutral oil until golden, then splash with 1 tablespoon soy sauce.
10. 10Blanch Chinese broccoli in salted boiling water until tender-crisp.
11. 11Soft-boil eggs for 6½ minutes, chill in ice water, peel, and halve.
12. 12To serve, ladle noodles and broth into bowls. Top with sliced chicken katsu, sautéed shiitake mushrooms, Chinese broccoli, and halved jammy eggs.