Name: Crispy Chicken Ramen
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 large Chicken breast boneless skinless (cut into large strips about 1/2 inch wide and 2 inches long); 2 tbsp Extra-virgin olive oil; 2 cups Mushrooms (sliced ); 4 cups Kale (chopped ); 3 cloves Garlic (sliced thin); 1 tbsp Fresh ginger (minced); 6 cups Chicken broth (or more if needed); 1/2 cup Reduced-sodium soy sauce; 1/4 cup Rice wine vinegar; 2 tsp Kitchen Bouquet Browning and Seasoning Sauce (optional); 8 oz Ramen noodles (or your choice of noodle); 2 cups Canola oil; 1/2 cup All-purpose flour; 1/2 cup Cornstarch; 1 cup Buttermilk; 4 Eggs; 4 tbsp Scallions (chopped or sliced into thin strip); 2 tbsp Ketchup; 2 tsp Tomato paste; 2 tbsp Reduced-sodium soy sauce; 2 tbsp Mayonnaise

Crispy Chicken Ramen

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Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 648kcal

Ingredients

2 large Chicken breast boneless skinless cut into large strips about 1/2 inch wide and 2 inches long
2 tbsp Extra-virgin olive oil
2 cups Mushrooms sliced
4 cups Kale chopped
3 cloves Garlic sliced thin
1 tbsp Fresh ginger minced
6 cups Chicken broth or more if needed
1/2 cup Reduced-sodium soy sauce
1/4 cup Rice wine vinegar
2 tsp Kitchen Bouquet Browning and Seasoning Sauce optional
8 oz Ramen noodles or your choice of noodle
2 cups Canola oil
1/2 cup All-purpose flour
1/2 cup Cornstarch
1 cup Buttermilk
4 Eggs
4 tbsp Scallions chopped or sliced into thin strip

Sauce

2 tbsp Ketchup
2 tsp Tomato paste
2 tbsp Reduced-sodium soy sauce
2 tbsp Mayonnaise

US Customary - Metric

Instructions

Season the chicken on both sides generously with salt and pepper.
Heat a pot on medium high heat. Once very hot add the olive oil and mushrooms. Cook while stirring to get a nice golden brown, once the mushrooms start to soften remove them from the pot with a slotted spoon and set aside. Reduce the heat to medium and add in the kale, garlic, and ginger. Saute until the kale starts to wilt and the garlic becomes a light golden brown. Then add in the broth, soy sauce, rice wine vinegar, kitchen bouquet (if using). Cover with a lid and bring to a low simmer to build flavor.
Cook the ramen according to the instructions on the package. Drain well then portion into bowls.
Heat the canola oil in a saucepan over medium heat to about 325 degrees. Mix the flour and cornstarch in a bowl. Season the chicken well with salt and pepper. Coat the chicken with the flour mixture, then coat in buttermilk, allowing excess buttermilk to drip off before placing back into the flour mixture to coat very well, pressing the mixture on with your hands. Cook the chicken in the oil until golden brown on both sides to an internal temperature of 160 degrees using a thermometer. Set aside on paper towels and season immediately with salt.
Crack the eggs into the simmering pot and whisk to break them up just a little bit. Taste the broth and adjust any of the seasonings as needed.
Whisk together the ingredients for the sauce. Season with salt and pepper as needed. Set aside.
Portion the broth into bowls (add a little more chicken broth if needed to make it soupier). Top with mushrooms, chicken, and drizzle with sauce. Garnish with scallions.

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