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Wagamama Chilli Chicken Ramen

wagamama chilli chicken ramen in a blue bowl with a ramen spoon
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Spicy broth, crispy chicken, soba noodles and all the toppings, this is your sign to not order takeaway and make this Wagamama Chilli Chicken Ramen at home!

Ingredients

Scale

For the chicken:

  • 1 chicken breasts, skin-on if possible
  • Salt flakes
  • For the broth:
  • 15g butter
  • 2 tbsp cornflour
  • 1 tbsp fish sauce
  • 500ml chicken stock

For the chilli katsu sauce:

  • 50ml sriracha sauce
  • 50ml sweet chilli sauce
  • 1 tsp smoked paprika
  • 2 tsp malt vinegar

For the filling:

  • 1 x pak choi, sliced in half lengthways 
  • 40g beansprouts
  • 100g soba noodles
  • ½ red onion, very thinly sliced
  • 2 spring onions, finely sliced
  • 1 chilli, deseeded and finely sliced
  • Small handful of coriander, roughly chopped
  • 1 lime

Instructions

  1. Preheat the oven to 200C Fan.
  2. Season the chicken generously with Maldon salt and leave to sit for 5 minutes. 
  3. Add a little oil to an oven-proof frying pan and set over a medium heat. Once hot, add the chicken skin-side down and leave to cook for 5 minutes. 
  4. Turn the chicken over and pop in the oven for 10 minutes - or until cooked through and no pink remains inside. (If using skinless chicken, cook for 2 minutes skin-side down, flip it over, and pop in the oven for 10 minutes - or until cooked through and no pink remains inside). Remove from the oven and leave to rest for 5 minutes.
  5. Meanwhile, prepare your stock: mix together the butter and cornflour to form a paste. Stir in the fish sauce. Heat 400 ml of the stock in a medium-sized saucepan over a gentle heat and add 1 tbsp of the butter-cornflour paste to make it lovely and rich. 
  6. Next, make the chilli katsu sauce: mix together the sriracha, sweet chilli sauce, paprika and malt vinegar until combined. Add a little to your broth and taste. Gradually add a little more until you are happy with the flavour - remember to go slow and steady, you can always add but you can’t take away! 
  7. Add the sliced pak choi and beansprouts and continue to simmer for a few minutes - until al dente.
  8. Meanwhile, cook the noodles according to packet instructions. Drain well and place in a bowl.
  9. Pour the broth over the top, then top with the red onion, spring onion, coriander and chilli.
  10. Slice the rested chicken and gently place on top. Garnish with a wedge of lime and serve.

Notes

Prep your ingredients: I always recommend prepping all your veggies first (what we called ‘mise en place’ when I was training) when making dishes, like this Chilli Chicken Ramen, that cook quickly. It means you don’t have to worry about overcooking anything.

Start with the chicken: starting with the chicken allows it to rest whilst you prepare the broth and noodles - this helps give it the most succulent texture.

Taste as you go: taste, taste and TASTE again! A good recipe relies on the perfect balance of flavours so keep tasting to make sure you are happy with the sweetness, saltiness, acidity and heat. You can easily adjust as you go!

Be flexible: use this recipe as a guide. I have deseeded the chilli so this isn’t too fiery (you can easily add a sprinkling of chilli flakes at the end). However, if you know you like a spicier dish, you can leave the chillies in.

Find it online: https://desertislanddishes.co/wagamama-chilli-chicken-ramen/