Go Back
Ramen, a beloved dish originating from Japan, has transcended cultural boundaries to become a global favorite. With its rich history dating back to the late 19th century, ramen has evolved into countless variations, each showcasing unique flavors and ingredients. From traditional miso and shoyu to modern twists, ramen represents the perfect comfort food, offering warmth and satisfaction in every bowl. Among the myriad of ramen recipes, Fiery Chicken Ramen stands out, not just for its bold flavors but also for its innovative combination of spicy and creamy elements that elevate this dish to new culinary heights.

Fiery Chicken Ramen with Creamy Garlic Sauce

Spice up your dinner with this Fiery Chicken Ramen featuring a creamy garlic sauce! This delicious recipe comes together in an hour and is perfect for a cozy night in. Marinated chicken thighs bring a kick, while tender ramen noodles swim in a flavorful broth with bok choy and shiitake mushrooms. Don’t forget the soft-boiled eggs and a drizzle of creamy garlic sauce for that perfect finishing touch. Enjoy a taste of comfort and warmth with every bowl!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken thighs

2 tablespoons gochujang (Korean chili paste)

1 tablespoon soy sauce

1 tablespoon sesame oil

4 cups chicken broth

2 packets ramen noodles (discard seasoning packets)

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons vegetable oil

1 cup bok choy, chopped

1 cup shiitake mushrooms, sliced

1/4 cup scallions, sliced (for garnish)

2 soft-boiled eggs, halved (for garnish)

Salt and black pepper to taste

For the Creamy Garlic Sauce:

1/2 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon sriracha (or to taste)

1 teaspoon sesame seeds

Salt to taste

Instructions
 

Marinate the Chicken:

    In a small bowl, combine gochujang, soy sauce, and sesame oil. Add chicken thighs and coat evenly. Let marinate for at least 30 minutes.

      Prepare the Garlic Sauce:

        In another bowl, mix mayonnaise, lemon juice, sriracha, sesame seeds, and a pinch of salt. Adjust seasoning to taste and set aside.

          Cook the Chicken:

            Heat vegetable oil in a skillet over medium heat. Add marinated chicken thighs and cook for about 5-7 minutes per side until fully cooked and golden brown. Remove from skillet and let rest, then slice thinly.

              Make the Broth:

                In a large pot, heat a little additional oil and sauté minced garlic and ginger until fragrant (about 1 minute). Pour in chicken broth and bring to a simmer.

                  Cook the Ramen:

                    Add the ramen noodles to the simmering broth and cook according to package instructions, usually about 3-4 minutes. Add bok choy and shiitake mushrooms in the final minute of cooking.

                      Assemble the Ramen:

                        Divide cooked ramen and broth among serving bowls. Top with sliced chicken, soft-boiled eggs, and scallions. Drizzle with creamy garlic sauce on top.

                          Serve:

                            Serve immediately while hot. Enjoy the spicy kick from the chicken balanced by the creamy garlic sauce!

                              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 2