Spicy Coconut Chicken Ramen

Ingredients

• 1 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• salt (To taste, for seasoning the chicken and broth)
• black pepper (To taste)
• 1 tsp garlic powder (For seasoning the chicken)
• 0.25 cup all-purpose flour (For coating the chicken)
• 2 tbsp neutral cooking oil (For searing the chicken)
• 1 shallot (Thinly sliced or finely chopped)
• 3 cloves garlic (Minced)
• 1 tbsp unsalted butter (Added to the pan with the aromatics; the transcript is slightly unclear at this point)
• 2 tbsp gochujang (Adjust to taste for spiciness)
• 2 cups chicken stock (Use low-sodium stock if available)
• 2 tbsp oyster sauce (Stir into the broth)
• 1 can full-fat coconut milk (Shake or stir the can before using)
• 2 packages instant ramen noodles (Discard included seasoning packets unless desired; add the noodles to the simmering broth)

Steps

1. 1

   Cut the chicken into bite-size pieces and season it on all sides with salt, black pepper, and garlic powder.

2. 2

   Place the seasoned chicken in a bowl, sprinkle it with the flour, and toss until every piece is lightly and evenly coated. Shake off excess flour.

3. 3

   Heat the oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Add the coated chicken in a single layer, working in batches if necessary so the pan is not crowded.

4. 4

   Cook the chicken for about 3–4 minutes per side, turning as needed, until the coating is golden and crisp and the chicken is cooked through to 165°F/74°C. Transfer the chicken to a plate.

5. 5

   Reduce the heat to medium. Add the shallot to the same pan and cook for 2–3 minutes, stirring and scraping up browned bits, until softened.

6. 6

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.

7. 7

   Add the butter and let it melt into the aromatics, stirring to coat them.

8. 8

   Add the gochujang and stir until it loosens and coats the shallot and garlic, about 30 seconds.

9. 9

   Pour in the chicken stock while stirring and scrape the bottom of the pan to dissolve any browned bits. Bring the liquid to a gentle simmer.

10. 10

    Stir in the oyster sauce until fully incorporated.

11. 11

    Pour in the coconut milk and stir again until the broth is smooth and evenly colored. Bring it back to a gentle simmer; do not let it boil rapidly.

12. 12

    Add the ramen noodles to the simmering broth. Cook according to the package directions, usually 3–4 minutes, stirring and separating the noodles until tender.

13. 13

    Return the crispy chicken and any accumulated juices to the pot. Simmer for 1–2 minutes, just until the chicken is hot and coated in the spicy coconut broth.

14. 14

    Taste the broth and adjust the salt, pepper, or gochujang if needed. Divide the noodles, chicken, and broth between bowls and serve immediately.

Notes

The description refers viewers to the creator's bio for the full recipe, but no bio recipe or precise measurements were provided in the source. Quantities are therefore estimated from the transcript and dish format. Garnish options such as sliced scallions, cilantro, lime, or sesame seeds were not stated in the source and are omitted.

Nutrition per serving

• main
• ramen
• one-pot
• spicy
• chicken
• quick dinner
• 30-minute meal
• comfort food