Birria Ramen at the Food Court

Ingredients

• 1 pound Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Gochujang (Korean Chili Paste) (adds sweet‑spicy flavor)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• ½ cup Rice Flour (for the first coating)
• ½ cup Potato Starch (for the second coating – gives extra crispness)
• 2 cups Vegetable Oil (high smoke‑point oil for deep‑frying)
• 1 package Instant Ramen Noodles (discard the seasoning packet)
• 2 tablespoons Unsalted Butter (for cooking ramen and buttering bread)
• 1 cup Sharp Cheddar Cheese (shredded; provides strong melt)
• 4 slices Sourdough Bread (thick slices, preferably day‑old)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine soy sauce, gochujang, minced garlic, grated ginger, and the chicken pieces. Toss to coat evenly and let sit for 15 minutes at room temperature.

   Time: PT15M

2. Prepare Double Coating

   Place rice flour in one shallow dish and potato starch in another. Dredge each marinated chicken piece first in rice flour, shake off excess, then dip quickly back into the bowl (optional thin egg wash) and finish in potato starch.

   Time: PT5M

3. Fry the Chicken

   Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the coated chicken in batches for 4‑5 minutes, or until golden‑brown and cooked through. Transfer to a wire rack to drain.

   Time: PT12M

   Temperature: 350°F

4. Cook the Ramen Noodles

   Bring a pot of water to a boil, add the ramen noodles (no seasoning) and cook for 2‑3 minutes until just tender. Drain in a colander and return to the pot.

   Time: PT5M

   Temperature: Boiling

5. Make Cheesy Ramen

   In a skillet melt 1 tablespoon butter over medium heat, add the cooked noodles, and stir‑in shredded cheddar until melted and glossy. Season lightly with salt and pepper.

   Time: PT3M

   Temperature: Medium

6. Assemble the Ramen Grilled Cheese

   Butter one side of each sourdough slice (2 slices per sandwich). Place a slice butter‑side‑down in the skillet over medium‑low heat, layer half of the cheesy ramen, then top with another slice butter‑side‑up. Cook 2‑3 minutes per side until golden and the cheese inside is fully melted.

   Time: PT5M

   Temperature: Medium‑Low

7. Combine Chicken and Sandwich

   Slice the fried chicken pieces into bite‑size strips. Open the ramen grilled cheese sandwich and layer the chicken strips inside, then close. Serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

820

Protein

35g

Carbohydrates

70g

Fat

45g

Fiber

3g