Description
This Crispy Thai Peanut Chicken Ramen recipe combines crunchy, golden fried chicken breast strips with a creamy, flavorful Thai-style peanut sauce over tender ramen noodles and fresh vegetables. Ready in just 35 minutes, it’s a perfect fusion meal packed with savory, sweet, and tangy notes, garnished with fresh cilantro, green onions, and lime wedges for a vibrant finish.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 2 tablespoons vegetable oil (for frying)
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 2 tablespoons warm water (to thin sauce)
Noodles and Garnishes
- 2 packages ramen noodles (discard the seasoning packet)
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Chicken: In a shallow bowl, mix the all-purpose flour with salt, pepper, garlic powder, and paprika. Dredge the chicken breasts evenly in the flour mixture, then dip them into the beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing down so the coating adheres well.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the breaded chicken breasts. Fry for 4 to 5 minutes on each side, or until they turn golden brown and crispy. Remove the chicken from the pan and set aside to rest for a few minutes before slicing into thin strips.
- Make the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, minced garlic, and warm water until smooth. Adjust the thickness by adding more warm water if necessary.
- Cook the Ramen: Cook the ramen noodles according to package instructions without using the seasoning packet. Drain and toss the noodles with shredded carrots, chopped green onions, and the prepared peanut sauce, mixing well to coat evenly.
- Assemble the Dish: Divide the peanut-coated ramen noodles between two bowls. Top each bowl with the sliced crispy chicken strips. Garnish with chopped cilantro, sesame seeds if using, and serve with lime wedges for squeezing over.
- Serve: Serve the Crispy Thai Peanut Chicken Ramen immediately while warm for best flavor and texture.
Notes
- For a spicier sauce, add a teaspoon of sriracha or chili paste to the peanut sauce mixture.
- If you want to reduce fat, bake the breaded chicken at 400°F for 20 minutes instead of frying, flipping halfway through.
- This recipe can be doubled easily for more servings.
- For gluten-free option, use gluten-free flour and tamari instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat chicken separately to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
