Chili Crisp Peanut Ramen with Crispy Chicken
Easy homemade ramen is the perfect weeknight dinner when you’re craving takeout but want something quick to make at home. This Chili Crisp Peanut Ramen with Crispy Chicken comes together in one pan in about 30 minutes.
Golden, seasoned chicken sears first, then the same skillet becomes a creamy, spicy broth made with peanut butter, chili crisp, soy sauce, garlic, ginger and a splash of cream. Ladle it over noodles and pile on jammy eggs, scallions, cilantro and extra chili crisp.
Why You’ll Love This Chili Crisp Peanut Ramen
- Better than takeout: rich, creamy and spicy in about 30 minutes.
- One skillet broth: the chicken and broth share the same pan.
- Big crunch and heat: chili crisp in the broth and on top.
- Jammy eggs: a 7-minute egg makes it feel like a ramen shop bowl.
Chili Crisp Peanut Ramen Ingredients
Ramen Noodles
Two portions of your favorite ramen noodles, cooked according to the package.
Peanut Broth
Chicken broth, soy sauce, chili crisp, creamy peanut butter, garlic, ginger, honey, rice vinegar, toasted sesame oil and a splash of heavy cream.
Crispy Chicken
A large chicken breast seasoned with garlic powder, smoked paprika, salt and pepper, seared in avocado oil.
Toppings
Jammy eggs, scallions, red chili, cilantro, sesame seeds, extra chili crisp and lime wedges.
Swap It: Use tamari instead of soy sauce and rice noodles for a gluten-free bowl. Swap the chicken for crispy tofu and use vegetable broth for a vegetarian version.
How to Make Chili Crisp Peanut Ramen
Step 1: Sear the Chicken
Pat the chicken dry, season both sides, and cook in avocado oil over medium-high heat for 5 to 6 minutes per side until golden and 165°F inside. Rest, then slice.
Step 2: Bloom the Aromatics
Reduce the heat to medium and sauté the garlic and ginger in the same skillet for about 30 seconds.
Step 3: Build the Broth
Stir in the peanut butter, soy sauce, chili crisp, honey, rice vinegar and sesame oil, then gradually whisk in the broth. Simmer for about 5 minutes.
Step 4: Add the Cream
Stir in the heavy cream and keep the broth at a gentle simmer.
Step 5: Cook the Eggs and Noodles
Boil the eggs for 7 minutes, then move them to an ice bath. Cook the noodles according to the package and drain.
Step 6: Assemble
Divide the noodles between two bowls, ladle the broth over the top, and add the chicken, eggs, scallions, cilantro, red chili, sesame seeds, extra chili crisp and lime.
Carly’s Expert Tips
- Pat the chicken dry. Dry chicken gets a better golden crust.
- Whisk the broth in slowly. It keeps the peanut butter smooth with no lumps.
- Keep it at a gentle simmer. Boiling after the cream goes in can make it separate.
- Ice bath the eggs. It stops the cooking for perfectly jammy yolks and easy peeling.
Make It Your Own
- Shrimp: Swap the chicken for seared shrimp.
- Add veggies: Toss in bok choy, spinach or mushrooms.
- Dairy-free: Use coconut milk in place of the heavy cream.
- Extra spicy: Add more chili crisp or a drizzle of sriracha.
Make-Ahead and Meal Prep: Cook the chicken and jammy eggs up to 2 days ahead, and make the broth up to 3 days ahead. Reheat the broth gently and cook the noodles fresh.
What to Serve With Chili Crisp Peanut Ramen
This ramen is a full meal on its own, but cucumber salad, edamame, potstickers or crispy spring rolls make great sides.
Storing and Reheating
Fridge: Store the broth, chicken, eggs and noodles separately for up to 3 days.
Reheat: Warm the broth gently on the stove, adding a splash of broth if it thickens.
Noodles: Cook them fresh for the best texture.
What People Ask About Chili Crisp Peanut Ramen
Is chili crisp peanut ramen spicy?
It has a medium kick. Use less chili crisp in the broth and add it on top to taste.
What ramen noodles should I use?
Fresh, frozen or dried ramen all work. Skip any seasoning packets.
Can I use chicken thighs?
Yes. Cook until they reach 165°F inside.
How do I make jammy eggs?
Boil for 7 minutes, then transfer to an ice bath.
Chili Crisp Peanut Ramen with Crispy Chicken
Ingredients
Method
- Pat the chicken dry and season both sides with garlic powder, smoked paprika, salt and pepper. Heat avocado oil in a large skillet over medium-high heat. Cook for 5-6 minutes per side, depending on thickness, until golden and the internal temperature reaches 165°F. Remove from the skillet and let rest before slicing.
- Reduce heat to medium. Add the grated garlic and ginger to the same skillet and sauté for about 30 seconds until fragrant.
- Add the peanut butter, soy sauce, chili crisp, honey, rice vinegar and sesame oil. Stir until combined, then gradually whisk in the chicken broth until smooth. Bring to a gentle simmer and cook for about 5 minutes.
- Stir in the heavy cream and let the broth gently simmer while you prepare the noodles and eggs.
- Bring a separate pot of water to a boil. Add the eggs and cook for 7 minutes, then transfer to an ice bath. Cook the ramen noodles according to package directions and drain.
- Divide the noodles between two bowls and ladle the hot peanut broth over the top.
- Top with sliced chicken, halved jammy eggs, scallions, cilantro, red chili and sesame seeds. Finish with extra chili crisp and a squeeze of fresh lime.
