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Spicy Ramen with Chili Crisp Chicken

A bowl of steamy, soul-soothing Spicy Ramen with Chili Crisp Chicken that’s quick enough for weeknights and impressive enough for friends.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chili Crisp Chicken
  • 1 lb boneless skinless chicken thighs (or breasts), patted dry
  • 2 tbsp chili crisp (store-bought or homemade)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil (for searing)
For the Broth
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 2 tbsp soy sauce
  • 1 tbsp miso paste (optional but recommended)
  • 1 inch fresh ginger, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tsp sesame oil
  • 1 tbsp chile oil or extra chili crisp for heat (adjust to taste)
Ramen and Toppings
  • 12 oz fresh or dried ramen noodles (or substitute with udon)
  • 2–3 pieces soft-boiled eggs (6–7 minutes)
  • 2 heads baby bok choy or a couple cups of spinach, blanched
  • 2 pieces scallions, thinly sliced
  • 1/2 cup corn kernels (optional)
  • toasted sesame seeds and nori strips for garnish
  • lime wedges for serving

Method
 

Preparation
  1. In a bowl, whisk together chili crisp, soy sauce, rice vinegar, honey, and minced garlic. Add the chicken and toss to coat. Let it sit while you prep the broth — even 10 minutes helps the flavors sink in.
Making the Broth
  1. In a medium pot, add the chicken broth, soy sauce, miso (if using), sliced ginger, smashed garlic, and sesame oil. Bring to a gentle simmer over medium heat, then reduce heat to low and let it gently bubble while you cook the chicken (10–15 minutes). This gives the broth a nice depth without extra work.
Cooking the Chicken
  1. Heat the vegetable oil in a skillet over medium-high heat. Remove excess marinade from the chicken (so it doesn’t burn), then sear the thighs 4–6 minutes per side until nicely browned and cooked through. Let rest for 5 minutes, then slice thinly across the grain. If you like extra crispness, brush a little more chili crisp on the chicken and give it a quick broil for 1–2 minutes.
Cooking the Noodles
  1. Cook the ramen according to package instructions. Fresh noodles usually need 2–3 minutes; dried noodles 3–5. Drain and set aside. Tip: Don’t overcook — a slight bite is ideal.
Finalizing the Broth
  1. Strain the broth if you want a clear bowl, or leave the ginger and garlic in for more rustic flavor. Taste and adjust salt, soy, or chili heat. Add a splash of chile oil or more chili crisp if you want it spicier.
Assembling the Bowls
  1. Divide noodles among bowls. Ladle hot broth over them. Top with sliced chili crisp chicken, soft-boiled eggs, bok choy or spinach, corn, scallions, sesame seeds, and nori. Squeeze a lime wedge over the top if you like a bright kick.
Serving
  1. Eat immediately. Ramen waits for no one. Mix a little of the chili crisp into the broth with your spoon for extra fire and texture.

Notes

If you’re rushed, buy pre-cooked rotisserie chicken and toss it with chili crisp to mimic the marinade. For soft-boiled eggs, place eggs in boiling water for 6–7 minutes, then ice-bath for 3 minutes to stop cooking. If no miso is available, use an extra tablespoon of soy sauce and a teaspoon of sugar to give the broth a similar umami depth. To make it milder for picky eaters, use less chili crisp and add a teaspoon of honey.