Wagamama

Tempura Chicken Ramen Recipe

Master how to make authentic Wagamama-style tempura chicken ramen at home with this quick and easy recipe. Crispy golden chicken, savory broth, and perfectly cooked noodles combine for a restaurant-quality meal in your own kitchen. Learn the secrets to balancing flavors in this beloved Japanese-inspired dish.

Prep

20 mins

Cook

30 mins

Serve

Kcal

520

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g boneless chicken thighs, cut into strips</li><li class="ingredients-single-item">200g tempura batter mix</li><li class="ingredients-single-item">200ml ice-cold water</li><li class="ingredients-single-item">1L chicken stock</li><li class="ingredients-single-item">2 tbsp mirin</li><li class="ingredients-single-item">3 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">2 tsp dashi powder (or 1 chicken stock cube as alternative)</li><li class="ingredients-single-item">300g ramen noodles</li><li class="ingredients-single-item">4 spring onions, finely sliced</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">2 soft-boiled eggs, halved</li><li class="ingredients-single-item">50g bamboo shoots, drained</li><li class="ingredients-single-item">1 sheet nori seaweed, cut into strips</li><li class="ingredients-single-item">1 tsp chili oil (optional)</li><li class="ingredients-single-item">Vegetable oil for deep frying</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 thumb-sized piece of ginger, grated</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing your broth. In a large pot, add the chicken stock, garlic, ginger, mirin, soy sauce, sesame oil, and dashi powder. Bring to a gentle simmer and let it cook for about 15-20 minutes to allow the flavors to meld together nicely. Keep warm on a low heat while you prepare the other components.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> While the broth is simmering, prepare your soft-boiled eggs. Bring a small pot of water to a boil, then gently lower in the eggs and cook for exactly 6 minutes for a perfectly runny yolk. Immediately transfer to an ice bath to stop the cooking, then peel carefully and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> For the tempura chicken, prepare the batter by mixing the tempura batter mix with ice-cold water in a bowl. The batter should be slightly lumpy and cold – don't overmix! The key to crispy tempura is using very cold water and not overworking the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat vegetable oil in a deep pan or wok to 180°C. Test the oil by dropping a small amount of batter – it should sizzle immediately and float to the surface. Pat the chicken strips dry with paper towels, then dip each piece into the tempura batter, ensuring they're evenly coated but not dripping.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Carefully lower the battered chicken pieces into the hot oil, cooking in batches to avoid overcrowding (which would lower the oil temperature). Fry for 3-4 minutes until golden and crispy, then remove with a slotted spoon and drain on kitchen paper. The chicken should be cooked through but still juicy inside.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Cook the ramen noodles according to package instructions, usually about 2-3 minutes in boiling water. Don't overcook them – they should retain a slight bite as they'll continue cooking when added to the hot broth. Drain well and divide between serving bowls.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Pour the hot broth over the noodles, then arrange the tempura chicken pieces on top. Add half a soft-boiled egg to each bowl, along with a portion of bean sprouts, bamboo shoots, and spring onions. Garnish with strips of nori seaweed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Finish each bowl with a drizzle of chili oil if desired, and serve immediately while the tempura is still crispy and the broth is steaming hot. The tempura chicken should be eaten quickly while it maintains its crunch, dipping it into the flavorful broth as you eat.</li></ol>

FAQ for

Tempura Chicken Ramen Recipe

What is the key to making perfectly crispy tempura chicken for ramen?

The key to perfectly crispy tempura chicken is using ice-cold water in your batter, not overmixing (a slightly lumpy batter is ideal), and frying at 180°C in small batches. Pat the chicken dry before battering and ensure your oil maintains its temperature throughout cooking.

How can I make restaurant-quality ramen broth at home?

For restaurant-quality ramen broth, simmer chicken stock with aromatics like garlic and ginger, then enhance with umami-rich ingredients such as soy sauce, mirin, and dashi powder. Allow the broth to simmer for at least 15-20 minutes to develop complex flavours before serving.

What's the secret to perfect soft-boiled eggs for ramen?

For perfect ramen eggs with set whites and runny yolks, boil them for exactly 6 minutes, then immediately transfer to an ice bath to stop cooking. This creates the ideal jammy consistency that complements the rich broth and provides a luxurious element to your ramen bowl.

Can I prepare components of chicken tempura ramen in advance?

Yes! You can prepare the broth a day ahead (it improves with time), soft-boil and marinate eggs overnight, and prep toppings in advance. However, for best results, cook the noodles fresh and fry the tempura chicken just before serving to maintain its crispy texture.

What alternatives can I use for dashi powder in ramen broth?

If you don't have dashi powder, use a chicken stock cube as mentioned in the recipe. Other alternatives include fish sauce, dried shiitake mushrooms steeped in hot water, or a small amount of anchovy paste - all provide similar umami depth to enhance your ramen broth.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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      "text": "In a large pot, add the chicken stock, garlic, ginger, mirin, soy sauce, sesame oil, and dashi powder. Bring to a gentle simmer and let it cook for about 15-20 minutes to allow the flavors to meld together nicely. Keep warm on a low heat while you prepare the other components."
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      "text": "While the broth is simmering, prepare your soft-boiled eggs. Bring a small pot of water to a boil, then gently lower in the eggs and cook for exactly 6 minutes for a perfectly runny yolk. Immediately transfer to an ice bath to stop the cooking, then peel carefully and set aside."
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      "text": "Prepare the batter by mixing the tempura batter mix with ice-cold water in a bowl. The batter should be slightly lumpy and cold – don't overmix! The key to crispy tempura is using very cold water and not overworking the batter."
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      "@type": "HowToStep",
      "name": "Heat oil",
      "text": "Heat vegetable oil in a deep pan or wok to 180°C. Test the oil by dropping a small amount of batter – it should sizzle immediately and float to the surface. Pat the chicken strips dry with paper towels, then dip each piece into the tempura batter, ensuring they're evenly coated but not dripping."
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      "@type": "HowToStep",
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    {
      "@type": "HowToStep",
      "name": "Cook noodles",
      "text": "Cook the ramen noodles according to package instructions, usually about 2-3 minutes in boiling water. Don't overcook them – they should retain a slight bite as they'll continue cooking when added to the hot broth. Drain well and divide between serving bowls."
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      "@type": "HowToStep",
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      "author": "Aiko Tanaka",
      "datePublished": "2024-06-01",
      "reviewBody": "This tempura chicken ramen is incredible! As someone who grew up in Japan, I appreciate how authentic this recipe is while still being accessible for home cooks. The broth has perfect depth and the tempura batter creates the crispiest chicken!",
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      "reviewBody": "I've been missing Wagamama since moving away from the UK, and this recipe absolutely hit the spot! The tempura chicken stayed crispy even in the hot broth, and all the toppings made it feel like a restaurant-quality meal. My new weekend favorite!",
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Wagamama

Tempura Chicken Ramen Recipe

Prep

Cook

Serve

Kcal

Ingredients

Directions

What is the key to making perfectly crispy tempura chicken for ramen?

How can I make restaurant-quality ramen broth at home?

What's the secret to perfect soft-boiled eggs for ramen?

Can I prepare components of chicken tempura ramen in advance?

What alternatives can I use for dashi powder in ramen broth?