This spicy ramen crusted chicken katsu uses crushed instant ramen noodles as the breading for an incredibly crispy exterior, with the ramen's spice packet incorporated into the marinade for layered heat and umami flavor.
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Slice the chicken breast in half horizontally to create two thin cutlets.
Place the cutlets between parchment paper and pound them to an even thickness using a meat tenderizer.
In a shallow dish, prepare the marinade by combining about half of the ramen sauce packet, the entire flake packet, and 1 tablespoon of neutral oil. Whisk together.
Add the chicken cutlets to the marinade, ensuring they are fully coated. Let marinate for 1 hour.
While the chicken marinates, prepare the breading. Place the dry ramen noodle block and panko breadcrumbs into a food processor.
Pulse until the noodles are broken down into small, coarse pieces. Transfer the mixture to a shallow dish.
Set up a three-stage breading station. On one plate, whisk together the flour and cornstarch. On a second plate, whisk the egg. The third dish should contain the ramen-panko mixture.
Take a marinated chicken cutlet and dredge it in the flour mixture, shaking off any excess.
Next, dip the floured chicken into the beaten egg, allowing any excess to drip off.
Finally, press the chicken firmly into the ramen-panko mixture, ensuring it's fully coated on all sides.
Heat the frying oil in a pan to 350°F (175°C).
Carefully place the breaded chicken into the hot oil and fry for about 4 minutes, or until golden brown and cooked through.
Remove the chicken from the oil and let it drain on a paper towel-lined tray.
Immediately season the hot chicken katsu with sesame seeds, coarse salt, and white pepper.
Slice and serve immediately.
Store leftovers in an airtight container refrigerated for up to 2 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness, or briefly in a skillet over medium heat.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Yes, use any instant ramen brand you prefer. Spicy ramen adds heat and depth, but mild versions will still create a crispy crust—just adjust salt and add hot sauce if you want spice.
Keep oil temperature between 325–350°F. If the crust darkens too quickly, lower heat slightly. The noodles brown faster than traditional breadcrumbs, so monitor closely.
Deep frying is recommended for maximum crispness. Air frying works but won't achieve the same golden, ultra-crispy texture that defines katsu.
Yes, marinate in the ramen sauce packet mixture for up to 4 hours refrigerated. Pat dry thoroughly before dredging to ensure the coating adheres and crisps properly.
Traditional katsu is served with tonkatsu sauce, rice, and shredded cabbage. A drizzle of the ramen sauce packet mixed with mayo also works well.
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