Fiery Chicken Ramen with Creamy Garlic Sauce
A bold and flavorful ramen dish featuring charred chicken, a spicy broth, and a luxurious creamy garlic sauce that creates a comforting yet exciting meal.
Ingredients
Chicken Marinade
- 2 pieces boneless skin-on chicken thighs or breasts if preferred
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili flakes or 1 tbsp gochujang (adjust for heat)
Broth Base
- 4 cups low-sodium chicken stock
- 2 tsp miso paste or 1 tbsp soy sauce (optional, for umami)
- 1 small onion thinly sliced
- 1 tbsp ginger grated
- 4 cloves garlic minced (plus 1 extra clove thinly sliced for finishing sauce)
Creamy Garlic Sauce
- 1/2 cup heavy cream see substitutions below
- 1 tbsp butter
- 1 tsp lemon juice or rice vinegar (to brighten the cream)
Noodles and Toppings
- 1 package ramen noodles (about 5–6 oz, fresh or dried)
- 1 soft-boiled egg for topping
- Scallions to taste for topping
Instructions
Marinating Chicken
- In a bowl, mix soy sauce, rice vinegar, sesame oil, and half the chili flakes or 1/2 tbsp gochujang. Add chicken and toss. Let sit for 15–30 minutes (or up to 2 hours in fridge).
Searing Chicken
- Heat neutral oil in a skillet over medium-high. Sear chicken skin-side down until deeply golden and crisp, about 4–6 minutes. Flip and cook until internal temperature reaches 165°F (74°C), another 4–6 minutes depending on thickness. Rest for 5–10 minutes, then slice.
Making Broth Base
- In the same pan, reduce heat to medium. Add more oil if needed. Sauté onion, ginger, and minced garlic until translucent, about 3–4 minutes. Stir in remaining chili paste or flakes and briefly bloom for 30 seconds.
- Pour in chicken stock and miso or soy. Simmer for 8–10 minutes to let flavors meld. Taste and season.
Preparing Creamy Garlic Sauce
- In a small saucepan, melt butter over medium-low. Add the extra sliced garlic and sweat gently (do not brown) for 1–2 minutes. Stir in heavy cream and simmer gently until slightly thickened, about 4–6 minutes. Off heat, whisk in lemon juice, a pinch of salt, and a teaspoon of soy (or miso diluted in a little warm water) for umami.
Cooking Noodles
- Boil ramen according to package instructions, drain, and set aside.
Assembling Bowls
- Divide noodles into bowls. Ladle in hot broth. Top with sliced chicken. Spoon or drizzle the creamy garlic sauce over the chicken and noodles. Add soft-boiled egg, scallions, sesame seeds, and a drizzle of chili oil to finish.
Notes
For best results, store components separately in airtight containers. Broth and sauce will keep for 3–4 days in the fridge. Freezing is not recommended for the creamy sauce.