This recipe is guaranteed to make your taste buds sing with joy. Be prepared for a gastronomic adventure with every bite of our Soy Garlic Chicken Instant Ramen, a flavorful and hearty sauced dish topped with crispy pan-fried chicken that will transport you to the vibrant streets of Korea.
This is a huge step up from regular ramen.
Instant ramen, as I’ve mentioned in previous posts, holds a unique place in the hearts and minds of my immediate family. However, you can get creative with instant noodles beyond the pre-packaged options. We love to add a few special touches to them.
We’ve got some Maruchan Gold Soy Sauce Flavor Craft Ramen Noodles cooking over here. Because of the high concentration of soy sauce, the liquid inside the seasoning packet can be used as a marinade or a sauce.
One packet is used for a quick marinade, and the chicken is pan-fried after being dredged in potato starch (for extra crunch!).
Then, combine the remaining packet with plenty of minced garlic and shallot, mirin, sesame seeds, brown sugar, vinegar, and gochujang (Korean hot pepper paste) for a spicy sauce with your noodles.
The topping of crispy chicken completes the dish wonderfully.
Alright, let’s talk about your chances of success.
Ingredients:
- 8 ounces of deboned with skin-on chicken thighs (cut into large pieces)
- 2 packages of Maruchan Gold Soy Sauce Flavor Ramen
- 5 cloves of minced garlic
- 1 chopped scallion
- 1 small finely minced shallot
- 3 tablespoons of potato starch
- 3 tablespoons of mirin
- 1 tablespoon of vegetable oil
- 2 teaspoons of toasted sesame seeds
- 2 teaspoons of light brown sugar
- 2 teaspoons of rice vinegar
- 1 teaspoon of gochujang
Instructions:
- To prepare the noodles, bring 6 cups of water to a boil. Apply one of the sauce packets to the chicken and toss to coat quickly. Then, quickly coat the chicken in potato starch on both sides.
- Preheat a skillet that doesn’t need oil over medium heat. Put the oil in the pan and fry the chicken for about 5-6 minutes per side or until it’s golden and crispy. Chicken should be taken out of the pan and set aside.
- Add the shallot and garlic to the chicken pan and cook for 2–3 minutes, or until the shallots are translucent, over medium heat. If using gochujang, add it now along with the second sauce packet, mirin, sesame seeds, brown sugar, rice vinegar, and a splash of it. Boil, then reduce heat and simmer for 3 minutes.
- Put the noodles in a pot of water and bring them to a boil. Cook for 3 minutes. The noodles and scallion should be drained and added to the sauce in the pan.
- Coat everything and split it between two bowls. Add the chicken on top and serve.