Buldak Ramen Fried Chicken

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into bite-sized pieces or strips)
• 2 packages Buldak Spicy Ramen (noodles and sauce packets separated)
• 1 cup All-Purpose Flour (for the initial dredge)
• 2 Eggs (beaten, for the egg wash)
• 1 quart Vegetable Oil (for deep frying)
• 1 tsp Garlic Powder (to season the flour)
• Salt and Black Pepper (to taste)
• 1 tbsp Honey (optional, to balance the sauce heat)

Steps

1. 1

   Prepare the chicken by cutting the thighs into uniform bite-sized pieces. Season the chicken lightly with salt and black pepper.

2. 2

   Take the dry ramen noodle bricks from the packages and place them in a heavy-duty zip-top bag. Use a rolling pin or the back of a heavy pan to crush the noodles into small, coarse shards. Do not pulverize them into a fine powder; you want texture. Pour the crushed noodles into a shallow bowl.

3. 3

   Set up a dredging station with three bowls: the first containing the all-purpose flour seasoned with garlic powder, the second with the beaten eggs, and the third with the crushed ramen noodles.

4. 4

   Dredge each piece of chicken first in the flour, shaking off any excess. Dip it into the egg wash until fully coated, and then press firmly into the crushed ramen noodles until the chicken is completely encrusted.

5. 5

   Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C).

6. 6

   Carefully lower the chicken pieces into the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes, or until the noodle crust is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).

7. 7

   Remove the chicken with a slotted spoon and drain on a wire rack or paper towels.

8. 8

   In a large mixing bowl, combine the liquid sauce packets from the ramen packages. If you want a slightly thinner or sweeter glaze, whisk in a tablespoon of honey or a teaspoon of water.

9. 9

   Add the hot fried chicken to the bowl with the sauce and toss gently until every piece is thoroughly coated in the spicy glaze.

10. 10

    Serve immediately while hot and crispy. Optionally garnish with the dried seaweed/sesame seed flakes included in the ramen packets.

Notes

Warning: This recipe is extremely spicy due to the Buldak sauce. To reduce the heat, you can use only one sauce packet or mix the sauce with a bit of mayonnaise or honey. Ensure the oil remains at a consistent temperature to prevent the noodle crust from burning before the chicken is cooked through.

Nutrition per serving

• fried chicken
• spicy
• buldak
• ramen
• korean fusion
• main course
• dinner