Crispy Chicken Ramen Upgrade

Preparation

This is the perfect way to bulk up and add real flavor and ingredients to packaged ramen. The fresh mushroom and scallion brighten this simple bowl of noodles. For a soy marinated egg. Cook the eggs an hour or up to a day in advance and place the peeled eggs in a medium bowl. Cover with ¼ cup soy sauce and ½ cup water. Cover and let sit in refrigerator until ready to eat.

BOIL THE EGG

1. Fill a HexClad 2QT Hybrid Saucepan three quarters of the way with water. Bring to a boil over medium-high heat. Gently lower 2 of the eggs into the boiling water and cook for 8 minutes. Immediately drain and run under cold water or place in an ice water bath to cool. Once cool, peel eggs. See head note for soy marinated egg option.

MAKE THE CHICKEN

1. Season chicken with salt and pepper. Place flour in a shallow bowl. In another shallow bowl, whisk 1 of the eggs until smooth. Place panko in a third shallow bowl. 
2. Working with 1 piece of chicken at a time, dredge in the flour, then in the egg, and finally the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so it sticks. Place breaded chicken on a plate.
3. Heat a thin layer of oil in a HexClad 12” Hybrid Fry Pan over medium-high heat until shimmering. Fry the cutlets in the skillet for 2 to 3 minutes per side or until deep golden. Remove to a work surface and let cool slightly, then slice into thin strips.

MAKE THE BROTH AND SERVE

1. Meanwhile, whisk together 4 cups of water, both of the flavor packets from the instant ramen packages, peanut butter and curry paste in a HexClad 2QT Hybrid Saucepan. Bring to a boil over medium-high heat.
2. Once soup is boiling, add ramen noodles from package. Cook until noodles are al dente, about 3 minutes, stirring occasionally.
3. Turn off heat. Ladle ramen into bowls. Thinly slice panko fried chicken and halve the boiled eggs. Top each both with chicken, eggs, scallions, mushrooms, corn and sesame seeds.