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Lemon Pepper Chicken Ramen
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5 from 1 vote

Lemon Pepper Chicken Ramen

Chicken paitan ramen broth seasoned with lemon pepper and served with lemon pepper karaage fried chicken
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Main Course, Soup
Cuisine: American, Japanese, Soul, Southern
Keyword: fried, Mash-Up, pasta, Soup
Servings: 3 bowls

Equipment

Ingredients

Tori Paitan Broth

  • 1 whole chicken about 2.5 pounds
  • 4 full chicken wings including tip
  • 20 chicken wing tips
  • 1 onion peeled and quartered
  • 1 head garlic peeled and cut in half
  • 1 carrot
  • 3 scallions trimmed
  • 3 inches ginger sliced
  • 1 tablespoon whole peppercorns
  • .5 ounces kombu
  • 1 teaspoon salt

Lemon Pepper Karaage

  • 3 boneless skinless chicken thighs cut into bite sized pieces
  • 2 tablesoons soy sauce
  • pinch of salt
  • 1 tablespoon vodka
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon fresh grated ginger
  • 1/2 cup flour
  • 1 cup cornstarch
  • 2 tablespoons lemon pepper seasoning
  • 1 teaspoon gochugaru chili flakes
  • peanut oil for frying

Soup

  • 12 ounces ramen noodles
  • 1 sheet nori sliced into squares
  • 3 soft boiled eggs
  • 2 lemons (juice of)
  • soy sauce
  • lemon pepper seasoning
  • cayenne style hot sauce

Instructions

Make the broth

  • Add all the broth ingredients to a large stock pot. Cover with water. Add enough water to cover by 3 inches or so.
  • Bring to a full boil. Boil for 3 hours.
  • Use a potato masher and smash up the chicken and all the ingredients in the pot. Optionally, you can go even further by pulsing the ingredients with a hand blender or using an actual blender on this step.
  • Add more water if needed. Bring to a simmer and cover. Simmer for another 3 hours, stirring occasionally.
  • Use a strainer and a cheesecloth to strain the broth. Store in the fridge until ready to use.

Make the chicken

  • Add the cut chicken to a bowl and stir in the soy sauce, vodka, vinegar, and ginger. Stir to combine and store in the fridge for at least an hour or up to 4.
  • Mix the flour, cornstarch, lemon pepper, and chili flakes on a wide pan or large shallow bowl.
  • Transfer the chicken from the marinade to the flour mixture, letting any excess drip off. Toss the chicken in the flour, making sure to coat well.
  • Bring the oil to 350. Cook the chicken in batches, about 5 minutes, until cooked through. Transfer to a wire rack.
  • Bring the oil up to 375. Fry the chicken in batches again, just for about 2 minutes this time, until super crispy. Transfer back to the wire rack.
  • Season with more lemon pepper right when it comes out of the fryer.

Build the lemon pepper chicken ramen bowls

  • Bring the broth to a simmer.
  • Boil the noodles according to the package instructions. Strain and shake out excess water. Transfer to bowls.
  • Put a nori square into each bowl.
  • Add a splash of soy sauce, hot sauce, and lemon juice to each bowl.
  • Add the broth to the bowls. Top with the sliced eggs and some lemon pepper.
  • Serve the chicken on the side to dip into the broth as you eat.