Ramen Chicken Tenders (7/30)
Ramen Chicken Tenders (7/30) is a medium Japanese-American Fusion recipe that serves 4. 540 calories per serving. Recipe by Lisa Nguyen on YouTube.
Prep: 35 min | Cook: 15 min | Total: 1 hr 10 min
Cost: $25.65 total, $6.41 per serving
Ingredients
- 1 lb Chicken Tenders (skinless, boneless, cut into 1‑inch strips)
- 1 cup All-Purpose Flour (divided: 2/3 for dredging, 1/3 for batter)
- 2 tablespoons Cornstarch (adds extra crispness to the batter)
- 1 Egg (large, room temperature)
- 1/4 cup Water (cold, for batter consistency)
- 2 teaspoons Seasoning Blend (mix of salt, pepper, garlic powder, and paprika)
- 2 packs Instant Ramen Noodles (jumbo packs, discard flavor packets, break into pieces)
- 3 tablespoons Unsalted Butter (cut into pieces)
- 2 tablespoons Honey (liquid honey)
- 2 tablespoons Bulak Spicy Sauce (or any hot chili sauce like sriracha)
- 1/4 cup Hot & Spicy Ramen Funions (crushed; adds extra crunch)
- 2 cups Vegetable Oil (neutral oil for deep‑frying)
Instructions
Season the Chicken
Pat the chicken tenders dry, place them in a bowl, and sprinkle with the seasoning blend. Toss to coat evenly.
Time: PT5M
Prepare Flour Dredge
In a shallow dish, combine 2/3 cup of all‑purpose flour with a pinch of the seasoning blend.
Time: PT3M
Make the Batter
In another bowl whisk together the remaining 1/3 cup flour, cornstarch, egg, and cold water until smooth. The batter should be thick enough to cling to the chicken.
Time: PT5M
Break the Ramen Noodles
Open two packs of instant ramen, discard the seasoning packets, and crush the noodles into bite‑size pieces using your hands or a rolling pin.
Time: PT3M
Coat the Chicken
One piece at a time, dredge a chicken strip in the seasoned flour, dip it into the batter, then roll it in the crushed ramen pieces until fully covered. Place coated pieces on a plate.
Time: PT10M
Rest the Coated Chicken
Let the coated chicken rest on the plate for 5 minutes. This helps the coating set before frying.
Time: PT5M
Prepare the Spicy Honey Butter Sauce
In a small saucepan melt the butter over medium heat, stir in honey, then add the bulak spicy sauce. Cook for 2‑3 minutes until glossy.
Time: PT5M
Temperature: Medium
Heat Oil for Frying
Fill the large skillet or pot with vegetable oil to a depth of about 1‑1.5 inches and heat to 350°F (175°C). Use a thermometer to check.
Time: PT5M
Temperature: 350°F
Fry the Chicken
Working in batches, gently lower the coated chicken into the hot oil. Fry 3‑4 minutes per side, or until golden brown and cooked through. Transfer to paper towels to drain.
Time: PT8M
Temperature: 350°F
Toss in Sauce
Place the fried chicken in a large bowl, pour the hot honey‑spicy butter sauce over, and toss gently to coat evenly.
Time: PT2M
Finish with Funions
Sprinkle the crushed hot & spicy ramen funions over the sauced chicken and give a quick toss.
Time: PT1M
Nutrition Facts
- Calories
- 540
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 25g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Contains egg, Not vegan, Not vegetarian
Allergens: Egg, Wheat, Dairy, Corn
Ingredient Substitutions
- Instead of Chicken Tenders: Turkey tenderloins
- Instead of All-Purpose Flour: Cake flour
- Instead of Cornstarch: Potato starch
- Instead of Egg: Egg white only
- Instead of Seasoning Blend: store‑bought chicken seasoning
- Instead of Instant Ramen Noodles: dry egg noodles
- Instead of Unsalted Butter: margarine
- Instead of Honey: maple syrup
- Instead of Bulak Spicy Sauce: sriracha, gochujang
- Instead of Hot & Spicy Ramen Funions: crispy fried onions
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Large Skillet or Deep Pot
- Tongs
- Paper Towels
- Plate for Resting
- Small Saucepan
Critical Steps — Do Not Skip
- Season chicken evenly before coating.
- Maintain a thick but smooth batter.
- Press ramen pieces firmly onto the batter so they stick.
- Fry at a steady 350°F to achieve crispness without burning.
- Toss the chicken in sauce while still hot for proper glaze adhesion.
Chef Tips from the Video
- Use cold water in the batter for a lighter, crunchier crust.
- Press the broken ramen pieces onto the batter with your fingers for a uniform coating.
- For extra flavor, add a pinch of toasted sesame oil to the batter.
- Serve with a side of pickled vegetables to cut through the richness.
Troubleshooting
Coating falls off during frying.
Make sure the batter is thick enough and let the coated chicken rest before frying; keep oil temperature steady.
Chicken is soggy instead of crispy.
Increase oil temperature to 350‑365°F and avoid overcrowding the pan; fry in small batches.
Sauce is too spicy.
Add a little more honey or a splash of cream to mellow the heat.
Ramen pieces become mushy.
Add the funions only after the chicken is sauced and just before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven to retain crispness.
Freezer: Not recommended – freezing makes the coating soggy.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Coat the chicken and keep it refrigerated (unfried) for up to 12 hours; fry just before serving.
- Sauce can be prepared up to 2 days ahead and reheated gently.
- Break ramen noodles in advance and store in a sealed bag to stay crisp.
Frequently Asked Questions
What is the cultural significance and history of ramen chicken tenders in Japanese‑American fusion cuisine?
Ramen chicken tenders blend the Japanese staple instant ramen with classic American fried chicken, reflecting the post‑war popularity of instant noodles in the U.S. and the modern trend of playful fusion dishes that repurpose convenience foods into gourmet bites.
What are the traditional regional variations of ramen‑coated chicken in Japan, if any?
While Japan does not have a traditional ramen‑coated chicken, regional snack stalls often coat foods in crushed noodle crumbs, especially in Osaka’s street food scene. Lisa Nguyen’s version adds a sweet‑spicy butter glaze, a Western twist on that concept.
How is ramen chicken tenders traditionally served in Japanese‑American fusion restaurants?
They are usually presented as an appetizer or shareable snack, plated on a wooden board with a drizzle of sauce and a sprinkle of crunchy toppings like fried onions or sesame seeds, often accompanied by a cooling slaw.
What occasions or celebrations is ramen chicken tenders associated with in contemporary American food culture?
Ramen chicken tenders are popular at casual gatherings, game nights, and food‑challenge events like Lisa Nguyen’s Ramen Challenge, where the novelty of the coating adds excitement to parties and social media food challenges.
What makes ramen chicken tenders special or unique in Japanese‑American cuisine?
The dish uniquely combines the chewy texture of ramen noodles with the crunch of fried chicken, while the honey‑spicy butter sauce balances sweet, salty, and heat, creating a multi‑dimensional flavor profile rarely found in traditional recipes.
What are the most common mistakes to avoid when making ramen chicken tenders?
Common errors include using a batter that’s too thin, which causes the ramen coating to slip off, frying at too low a temperature which makes the coating soggy, and adding the funion topping too early, which loses its crunch.
Why does this recipe use a batter with cornstarch instead of just flour for the coating?
Cornstarch creates a lighter, crispier crust because it fries at a higher temperature and prevents the coating from becoming gummy, especially important when the batter also holds the ramen pieces.
Can I make ramen chicken tenders ahead of time and how should I store them?
Yes, you can coat the chicken and keep it refrigerated for up to 12 hours; fry them just before serving. Store the sauce separately in the fridge and reheat gently before tossing.
What texture and appearance should I look for when the ramen chicken tenders are done cooking?
The coating should be deep golden‑brown, crisp to the touch, and the interior chicken should be opaque and reach 165°F (74°C). The ramen pieces should remain distinct and not melt into the batter.
What does the YouTube channel Lisa Nguyen specialize in?
Lisa Nguyen’s YouTube channel focuses on creative home‑cooking challenges, quick‑turnaround recipes, and playful twists on comfort foods, often featuring ingredient‑themed weeks like her seven‑day ramen challenge.
How does the YouTube channel Lisa Nguyen’s approach to Japanese‑American fusion cooking differ from other cooking channels?
Lisa Nguyen emphasizes hands‑on experimentation, bold flavor pairings, and a casual, relatable presentation style, whereas many other channels stick to traditional techniques or highly polished production values.
Last updated: September 2, 2026
