Karaage Ramen

Step 1

Cut the 1 lb chicken thighs into bite-size pieces. In a bowl, mix with 2 tbsp soy sauce and let marinate for 10 minutes.

Step 2

While chicken marinates, slice the 2 green onions thinly. Cut the 2 nori sheets into 2-inch squares.

Step 3

Heat 2 cups vegetable oil in a deep pot to 350°F (a drop of water sizzles). Coat chicken pieces in 1/2 cup cornstarch, shaking off excess.

Step 4

Fry chicken in batches without crowding, until golden brown and cooked through, about 5-6 minutes per batch. Drain on paper towels.

Step 5

In another pot, bring 4 cups chicken broth and remaining 1 tbsp soy sauce to a simmer. Cook 2 servings ramen noodles according to package, then divide between bowls.

Step 6

Pour hot broth over noodles. Top with fried chicken, green onions, and nori squares. Serve immediately.

Step 7

Optional: add a soft-boiled egg or chili flakes for extra flavor.