Chicken Ramen Scotch Egg Recipe

Try Twisted’s Chicken Ramen Scotch Egg recipe and discover a new world of snack satisfaction, made for Amber Mark for our Hangin’ with series

Done in 25 minutes

Serves 4

Dish by Tom Jackson

Ingredients

For the meat & egg filling:

500gchicken breast

1small garlic clove, crushed to a paste

1 tspginger, finely grated

1packet instant ramen seasoning (chicken flavour)

Salt, to taste

1/2 tspwhite pepper

1 hpd tsptogarashi

2spring onions, greens only, finely chopped

40gpanko breadcrumbs

46-min soft boiled eggs

For the breading:

100gseasoned plain flour

2eggs, whisked

1block freeze dried ramen noodles

Neutral oil, for frying

For the rich paitain soup:

300mlrich paitain chicken broth

1 tspsoy sauce, or to taste

Llime juice, to taste

1/2 tspsugar

1 tbspground cumin seeds, roasted

1/2 tsptogarashi

1 tbspspring onion greens, finely sliced

1 1/2 tbspspicy numbing oil/ aromatic chilli oil

Twisted's Chicken Ramen Scotch Egg recipe was created by our chefs with some inspiration from Amber Mark. Think the peak of pub snacks – and you'd be right. Give it a try!

Method

Crumble your ramen noodles into the bowl of a food processor, then pulse until broken down into little curls of noodle. It's important that these aren't too fine. Set aside.

Add diced chicken to the same bowl along with all of the other chicken mix ingredients, then pulse until everything is fully combined, but not so far that it becomes a smooth paste. Set aside.

Place about 120g of the chicken mix onto a square of clingfilm and press down into an even disc. Place the egg in the centre and gather the cling film up around it to wrap the mix around the egg. Unwrap the clingfilm and finish gathering the mix around the egg until it's even. Repeat with the rest of the mix.

Dust each egg in flour, shaking off the egg, then dunk into the beaten egg, allowing excess to drain before placing into a bowl with the crushed noodles. Gently coat with the noodles.

Heat oil to 165°C.

Fry the scotch eggs for 6-8 minutes, or until golden brown and the chicken reads 75°C at its deepest point. Drain briefly on kitchen towel.

Meanwhile, bring the rich paitan broth to a simmer, then remove from the heat stir in the soy, lime, togarashi, roasted sesame seed powder, sugar. Check for balance then add to a bowl containing the chilli oil and spring onion greens.

Enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.