If you’re a fan of rich, savory, and spicy flavors, this Spicy Ramen with Chili Crisp Chicken recipe is sure to become your go-to meal. Combining the hearty warmth of a deeply flavorful broth, tender ramen noodles, and crispy chicken coated in bold spices, this dish elevates the classic ramen experience into something extraordinary. Whether you’re making it for a cozy night in or impressing friends, this recipe strikes the perfect balance between comfort and boldness.

Why Spicy Ramen with Chili Crisp Chicken Is a Must-Try

Elevated Comfort Food: Ramen noodles are transformed into a gourmet dish with a homemade broth and chili crisp chicken.
Packed with Flavor: From the creamy richness of the broth to the crispy, spicy chicken, every bite is bursting with bold tastes.
Customizable: Add your favorite toppings and adjust the spice level to suit your palate.
Meal Prep Friendly: The components can be made ahead, making assembly quick and easy.

Ingredients for Spicy Ramen with Chili Crisp Chicken

For the Broth

Butter or Olive Oil (4 tablespoons): Adds richness and depth to the broth.
Shallots (6-8, sliced): Provide a subtle sweetness and aromatic base.
Fresh Ginger (2 tablespoons, chopped): Adds a warm, zesty flavor.
Garlic (4 cloves, chopped): Infuses the broth with robust savoriness.
Butternut Squash (4-6 cups, cubed): Brings a natural sweetness and velvety texture.
White Wine (2/3 cup): Enhances the flavors with a touch of acidity.
Chicken or Vegetable Broth (8 cups): Forms the base of the soup.
Tamari or Soy Sauce (2/3 cup): Adds umami and saltiness to the broth.
Ramen Noodles (16 ounces): The star of the dish, cooked to perfection.

For the Chili Crisp Chicken

Chicken Breasts or Thighs (3 pounds, thinly sliced): Provides tender, juicy protein.
Cornstarch (2 tablespoons): Helps achieve a crispy coating.
Olive Oil (4 tablespoons): For frying the chicken.
Thai Red Curry Paste (½ cup): Infuses the chicken with bold, spicy flavors.
Fish Sauce or Soy Sauce (2 tablespoons): Enhances the savory notes.
Butter (12 tablespoons): For the chili crisp sauce.
Garlic (6-8 cloves, chopped): Adds crunch and flavor to the sauce.
Chili Pepper Flakes: Provides heat and a finishing touch.

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Step-by-Step Instructions

1. Prepare the Broth

In a large skillet, heat the butter or olive oil over medium-high heat. Add the sliced shallots and butternut squash.
Cook for about 5 minutes until the squash begins to soften.
Stir in the white wine and let it simmer for 5 minutes, allowing the flavors to meld.
Add the chopped ginger and garlic, cooking until fragrant.
Pour in the broth and soy sauce, seasoning with a pinch of pepper. Let the mixture simmer on low heat while you prepare the chicken.

2. Cook the Chicken

Toss the thinly sliced chicken with cornstarch in a bowl, ensuring an even coating.
Heat olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook for 1-2 minutes until aromatic.
Add the chicken to the skillet, stirring to coat each piece in the curry paste. Cook for 8 minutes until the chicken is crispy and golden.
Remove from heat and stir in the fish sauce or tamari/soy sauce for extra flavor.

3. Make the Chili Crisp Sauce

In a small skillet, melt the butter over medium heat.
Add the chopped garlic and chili pepper flakes, cooking until the butter turns golden and the garlic crisps.
Remove from heat and set aside.

4. Assemble the Ramen

Divide the cooked ramen noodles into shallow bowls.
Ladle the hot broth over the noodles, ensuring each bowl has a generous amount of squash and liquid.
Top the noodles with the crispy chicken and drizzle with the chili crisp sauce.
Garnish with green onions, sesame seeds, or your favorite toppings.

Tips for Perfect Spicy Ramen

Choose Fresh Noodles: For the best texture, opt for fresh ramen noodles if available.
Adjust the Spice Level: Add more chili flakes or reduce the curry paste for a milder version.
Balance the Flavors: Taste the broth before serving and adjust the saltiness or sweetness by adding a splash of soy sauce or a pinch of sugar.
Prep Ahead: Cook the broth and chicken in advance for quick assembly when ready to eat.
Customize the Toppings: Try adding soft-boiled eggs, bok choy, mushrooms, or bean sprouts for extra texture and flavor.

Health Benefits of Spicy Ramen

This dish isn’t just delicious—it’s packed with nutrients:

Butternut Squash: High in vitamins A and C, supporting immune health.
Garlic and Ginger: Known for their anti-inflammatory and antioxidant properties.
Chicken: A lean source of protein to keep you full and energized.
Ramen Noodles: Provide a satisfying carbohydrate base.

Variations to Try

Vegetarian Ramen: Replace the chicken with tofu or tempeh and use vegetable broth.
Seafood Twist: Add shrimp or scallops for a lighter, ocean-inspired version.
Creamy Ramen: Stir in a splash of coconut milk to the broth for added creaminess.
Extra Veggies: Include spinach, kale, or shredded carrots for more nutrients.

Serving Suggestions

Pair your Spicy Ramen with Chili Crisp Chicken with these sides or drinks:

Side Dishes: Edamame, cucumber salad, or gyoza.
Beverages: Pair with iced green tea, sake, or a light beer for a refreshing balance.

How to Store and Reheat

Storage: Store the broth, chicken, and noodles separately in airtight containers in the refrigerator for up to 3 days.
Freezing: The broth can be frozen for up to 3 months. Avoid freezing the noodles as they may lose their texture.
Reheating: Heat the broth on the stovetop and reassemble the dish fresh to preserve its quality.

Frequently Asked Questions

1. Can I make this dish less spicy?
Absolutely! Reduce the amount of Thai red curry paste and chili flakes for a milder version.

2. What other noodles can I use?
Udon, soba, or rice noodles work well if ramen isn’t available.

3. Can I substitute butternut squash?
Yes, sweet potatoes or pumpkin are excellent alternatives.

Conclusion: A Bowl of Comfort and Flavor

Spicy Ramen with Chili Crisp Chicken combines the best of comfort food and bold, vibrant flavors. From the aromatic broth to the crispy, spiced chicken, every element of this dish comes together to create a meal that’s both satisfying and unforgettable. Perfect for weeknights or special occasions, this recipe is a testament to the versatility and magic of homemade ramen.

So, grab your ingredients, fire up your stove, and dive into a bowl of pure, spicy, noodle-filled joy. Your taste buds will thank you!

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Spicy Ramen with Chili Crisp Chicken: A Flavorful Bowl of Comfort

Author: Mia Martinez

Print Recipe

Description

Savor the ultimate Spicy Ramen with Chili Crisp Chicken! Bold flavors, crispy chicken, and hearty noodles in one bowl.

Ingredients

Scale

For the Broth:
4 tablespoons salted butter or olive oil
6–8 medium shallots, sliced
2 tablespoons fresh ginger, chopped
4 cloves garlic, chopped
4–6 cups cubed butternut squash
2/3 cup dry white wine
8 cups low sodium chicken or vegetable broth
2/3 cup tamari or soy sauce
16 ounces ramen noodles, cooked to package directions
For the Chili Crisp Chicken:
3 pounds boneless, skinless chicken breasts or thighs, thinly sliced
2 tablespoons cornstarch or arrowroot powder
4 tablespoons extra virgin olive oil
1/2 cup Thai red curry paste
2 tablespoons fish sauce, tamari, or soy sauce
12 tablespoons salted butter
6–8 cloves garlic, chopped
Chili pepper flakes, to taste

Instructions

Prepare the Broth:

In a large skillet, melt the butter or heat olive oil over medium-high heat. Add the shallots and butternut squash. Cook until softened, about 5 minutes.

Stir in the white wine and cook for an additional 5 minutes, allowing the wine to absorb into the shallots and squash. Add the chopped ginger and garlic, cooking for another minute until fragrant.

Pour in the broth and soy sauce, season with a pinch of pepper, and simmer over low heat while you prepare the chicken.

Cook the Chicken:

In a bowl, toss the thinly sliced chicken with the cornstarch until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook for 1-2 minutes until fragrant.
Add the chicken to the skillet, stirring to coat the pieces in the curry paste. Cook for about 8 minutes, allowing the chicken to crisp. Remove from heat and stir in the fish sauce or tamari/soy sauce.
Make the Chili Crisp Sauce:
In a small skillet, melt the butter over medium heat. Add the chopped garlic and a pinch of chili pepper flakes. Cook until the butter turns golden brown and the garlic crisps. Set aside.
Assemble the Dish:
Divide the cooked ramen noodles into shallow bowls. Ladle the hot broth over the noodles, making sure each bowl gets a generous amount of broth and squash.
Top each bowl with the crispy chicken and drizzle with the chili crisp sauce.
Garnish with green onions or your favorite toppings and enjoy!