Sesame Peanut Chicken Katsu Ramen
This is the ramen my brother begs me to make all winter long—it’s that good. Imagine a rich, creamy broth with layers of flavor from crispy bacon, two kinds of spicy chili paste (hello, Gochujang and Thai red curry!), coconut milk for sweetness, tamari or soy sauce for that deep umami kick, and peanut butter to make it luxuriously smooth. Every bowl is packed with chewy ramen noodles and golden, crunchy sesame-crusted chicken katsu. Then, we pile on the toppings: jammy soft-boiled eggs, sheets of toasted nori, tangy pickled ginger, fresh scallions, and a ridiculous amount of extra sesame seeds (because they add that perfect nutty crunch, even if they’re technically optional). When it’s cold outside and you need something to warm you up from the inside out, this ramen is the answer.
My little brother Red was home recently, which doesn’t happen often these days. Between my travel and him living in Colorado, our time together is rare. Usually, his visits are quick—just a day or two—but this time, he stayed through the holidays, spending his days snowboarding at Copper Mountain.
Cooking for Red is one of my favorite things. Not just because I don’t get to do it much, but because he’s the kind of person who makes everything more fun. Him and my brother Kai have this way of walking into a room and instantly making everyone smile—their energy is just contagious. It’s like they bring sunshine with them, even in the middle of winter.
Since Red was around, I wanted to make all his favorite meals. He’s obsessed with anything involving rice—sushi, rice bowls, buffalo chicken wraps, tacos—you name it, he’ll devour it.
But the one dish both Red and Kai always request? My ramen. I change up the recipe a lot, but their hands-down favorite is this katsu version. It’s got a spicy-sweet broth from Gochujang and Thai red curry paste, plus tons of noodles to slurp up.
With winter just kicking off, making a big pot of this ramen was a no-brainer.
What You’ll Need
(Every single ingredient matters here!)
- Bacon – Because everything tastes better with bacon, and the rendered fat adds insane depth to the broth.
- Shallots – For a little sweetness and depth.
- Chinese 5 spice (optional) – A warm, cozy spice blend if you want extra flavor.
- Chili paste (I use Gochujang) – That Korean fermented kick we love.
- Thai red curry paste – For a touch of heat and complexity.
- Broth – Chicken or veggie, whatever you’ve got.
- Tamari or soy sauce – For saltiness and that classic umami punch.
- Canned coconut milk – Makes the broth velvety and rich.
- Ginger – I love using pickled sushi ginger for a tangy bite.
- Ramen noodles – Brown rice or Chinese-style—both work great.
- Toasted sesame oil – A drizzle at the end for nutty aroma.
- Chicken cutlets – Pounded thin for the crispiest katsu.
- Panko breadcrumbs – The secret to that perfect crunch.
- Sesame seeds – For coating the chicken and sprinkling on top.
- Butter or olive oil – To fry up the katsu.
Toppings (The Fun Part!)
- Soft or hard-boiled eggs – That runny yolk makes it extra dreamy.
- Toasted nori sheets – For a little ocean flavor.
- Sesame seeds, scallions, pickled ginger, jalapeños – Because ramen isn’t complete without toppings!
What You’ll Need to Cook
No fancy equipment—just a big soup pot (I use a Dutch oven) and a skillet for the chicken.
Let’s Make It!
Step 1: Cook the Bacon
In your big pot, cook the bacon until it’s crispy and all that delicious fat has melted out. That bacon grease is liquid gold—it’s going to make the broth taste incredible.
Step 2: Build the Soup Base
Toss in the shallots and let them soften. Then add both chili pastes (Gochujang + Thai red curry) and let them sizzle for a minute until your kitchen smells amazing.
Pour in the broth, coconut milk, tamari, peanut butter, and ginger. Let it all simmer together so the flavors get happy.
Sesame Peanut Chicken Katsu Ramen | halfbakedharvest.com
Step 3: Make the Katsu
Coat your chicken cutlets in panko and sesame seeds, then fry them in butter or oil until they’re golden and crispy. Sprinkle with salt, slice them up, and get ready to pile them on your ramen.
Step 4: Cook the Noodles
I like tossing the noodles right into the broth—fewer dishes, and they soak up all that flavor.
Step 5: Assemble Your Masterpiece
Mix some pickled ginger with jalapeños and a drizzle of sesame oil for a quick spicy-tangy garnish.
Ladle the broth and noodles into bowls, then top with the crispy chicken, soft-boiled eggs, nori, scallions, and anything else you love. Go wild—this is your bowl!
Last Thing…
If you make this ramen (and you totally should), leave me a comment or rating—I read every single one! And if you post a pic on Instagram, tag me so I can see your creation. There’s nothing I love more than seeing the recipes you guys make!