Chili Crisp Chicken Ramen

As the weather starts to cool, Chili Crisp Chicken Ramen is the perfect way to warm the bones!  The butternut squash broth is flavored with ginger, garlic and shallots. The chicken is crisped up in a Thai red curry and fish sauce coating.  The soup is topped with a crispy garlic butter.  All together it is a mouthwatering soup that you’ll make all winter long!

To make the broth, melt the butter and add shallots and butternut squash cubes together in a large pot.  Once the vegetables are softened, mix in the white wine and continue cooking for another 5 minutes.  Add the ginger and garlic and finally the broth and soy sauce.  Simmer this while you are preparing the rest of the ingredients.

To get the chicken to crisp up, toss the chicken strips in cornstarch.

In a skillet, add the olive oil and Thai red curry paste and cook until it’s fragrant.  Add the chicken and toss to coat all of the pieces.  Cook for about 8 minutes, stirring occasionally, until the chicken becomes crispy.  Remove from the heat and add fish sauce and soy sauce.

In a small skillet, melt together the butter, garlic and a pinch of chili flakes.  Cook until the butter browns and the garlic crisps.

To serve, arrange noodles in shallow bowls.  Pour the hot broth over.  Top with chicken, chili crisp sauce and green onions.

This ramen is delicious for leftovers (just store the soup, chicken and noodles separately).

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Chili Crisp Chicken Ramen

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


Ginger Broth:

  • 2 tbsp unsalted butter or olive oil
  • 3-4 medium shallots, sliced
  • 1 tbsp chopped fresh ginger
  • 2 cloves garlic, chopped
  • 2-3 cups cubed butternut squash
  • 1/3 cup dry white wine
  • 4 cups low sodium chicken/vegetable broth
  • 1/3 cup tamari/soy sauce
  • 8 ounces ramen noodles, cooked to package directions

Chili Crisp Chicken:

  • 1 & 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tbsp extra virgin olive oil
  • 1/4 cup Thai red curry paste
  • 1 tbsp fish sauce, tamari sauce, or soy sauce
  • 6 tbsp unsalted butter
  • 3-4 cloves garlic, chopped
  • chili flakes
  • 1/3 cup green onions, thinly sliced


To make the broth, melt together the butter, shallots, and butternut squash in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Mix in the wine, cooking until the wine cooks into the shallots, another 5 minutes. Add ginger and garlic and cook 1 minute.

Pour in the broth, soy sauce, and pinch of pepper. Simmer over low heat.

In a bowl, toss together the chicken and cornstarch.

Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.

Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.

Arrange the noodles in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce, chicken, and green onions. Enjoy!

Recipe by Half Baked Harvest


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