Set a large skillet and a large 6-quart sauce pot on the stovetop. Then set out two shallow bowls to bread the chicken.
Prep the ingredients for the Chicken Katsu: Crack the egg into one bowl and whisk the egg with a fork. Then place the chicken cutlets into the egg mixture and coat on all sides. Allow that chicken to rest in the egg while you prepare the breading.
In the second bowl combine the Panko breadcrumbs, sesame seeds, and salt. Mix well.
Pour 1 inch of cooking oil into the skillet to fry the cutlets.
Prep the ingredients for the Ramen: Slice the bacon and shallots into thin strips. Then minced the garlic and grate the ginger.
Once all the ingredients are prepped, turn both burners for the skillet and the sauce pot on medium heat.
Place the bacon in the sauce pot. Stir and brown the bacon until it is fully cooked, then add in the shallots, garlic, and ginger. Stir and sauté for 3 to 5 minutes to soften.
Meanwhile, take the egg-coated chicken cutlets and place them, one at a time, in the breading mixture. Coat well on all sides. Lower the breaded chicken cutlets into the hot oil in the skillet.
Fry the cutlets for 3 to 4 minutes per side, until golden brown. Then remove and place on a paper towel lined resting plate.
Meanwhile, once the onions are soft in the large pot, pour in the coconut milk, miso paste, and 10 cups of water. Add all three ramen chicken seasoning packets to the broth. Stir well and bring to a boil.
Once the broth is boiling, lower the heat to a simmer and add the instant Ramen noodles. Stir and cook for 2 to 3 minutes until the noodles are loose and soft. Then stir in the fresh spinach leaves.
Move the chicken Katsu to a cutting board. Cut each cutlet into thin strips.
To serve: Ladle the Ramen into soup bowls. Arrange Katsu chicken strips over the top, followed by any additional garnishes you like.
Notes
We suggest making our easy Ramen eggs to go along with this recipe!To make this recipe as simple as possible, buy pre-sliced thin chicken cutlets at the butcher counter.