One-Pan Crispy Chicken Katsu Ramen

Name: One-Pan Crispy Chicken Katsu Ramen
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 to 2 Boneless, skinless chicken breasts; 1 Large egg, beaten; 1 cup Panko breadcrumbs; 3 tbsp Sesame seeds; ½ tsp Garlic powder; ½ tsp Paprika; ½ tsp Salt; ¼ tsp Black pepper; ¼–⅓ cup Avocado oil; 1 tbsp Avocado oil; 3 Garlic cloves, pressed or grated; 1 tbsp Grated ginger; 1½ tbsp Thai red curry paste; 4 cups Chicken broth; 1 can (13.5 oz) Full-fat coconut milk; 2 tbsp Low-sodium soy sauce; 1 tsp Honey; 1 tbsp Lime juice; 2 packs Ramen noodles (6 oz), seasoning discarded; 2 Eggs (optional); 1 cup Shelled edamame, thawed; 2 Persian cucumbers, sliced; 2 Scallions, sliced; Sesame seeds; Chili crunch (optional)

Crispy golden chicken, chewy ramen, jammy eggs, and a creamy Thai coconut ginger broth. Cozy, packed with flavor, and better than takeout! All in one pan, ready in 35 minutes. Easy cleanup!

Total time: 35 min
Serves: 2
Published: November 4, 2026
Recipe by: Saba

Jump to recipe

Pin it

The recipeDine in Colors

One-Pan Crispy Chicken Katsu Ramen

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 2

Ingredients

Crispy Chicken Katsu

1 to 2 Boneless, skinless chicken breasts
1 Large egg, beaten
1 cup Panko breadcrumbs
3 tbsp Sesame seeds
½ tsp Garlic powder
½ tsp Paprika
½ tsp Salt
¼ tsp Black pepper
¼–⅓ cup Avocado oil

Creamy Thai Coconut Broth

1 tbsp Avocado oil
3 Garlic cloves, pressed or grated
1 tbsp Grated ginger
1½ tbsp Thai red curry paste
4 cups Chicken broth
1 can (13.5 oz) Full-fat coconut milk
2 tbsp Low-sodium soy sauce
1 tsp Honey
1 tbsp Lime juice

Ramen Bowl Assembly

2 packs Ramen noodles (6 oz), seasoning discarded
2 Eggs (optional)
1 cup Shelled edamame, thawed
2 Persian cucumbers, sliced
2 Scallions, sliced
Sesame seeds
Chili crunch (optional)

Instructions

Crispy Chicken Katsu

Step 1Slice chicken horizontally into thin cutlets. Pat dry. Season beaten egg with salt and pepper. Combine panko, sesame seeds, garlic powder, and paprika in a container. Dip chicken in egg, then shake in the panko mixture, pressing to coat
Step 2Heat avocado oil in a deep skillet over medium heat. Cook chicken 3 to 4 minutes per side until golden and cooked through (165°F). Transfer to a wire rack. Wipe skillet clean

Creamy Thai Coconut Broth

Step 3In the same pan, add 1 tbsp oil, garlic, and ginger. Sauté 30 seconds, then add curry paste and cook another 30 seconds. Stir in broth, coconut milk, soy sauce, and honey. Bring to a gentle boil
Step 4Add whole, uncracked eggs in their shells, fully submerged. Cook about 7 minutes for jammy yolks once broth returns to a gentle boil. Transfer to an ice bath, peel, and halve. Add noodles to broth; cook 2 to 3 minutes. Turn off heat and add lime juice