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honey sriracha chicken ramen square

Spicy Honey Sriracha Chicken Ramen Recipe

If you're craving a bold and spicy bowl of ramen with a touch of sweetness, this Honey Sriracha Chicken Ramen is the perfect fusion of heat, umami, and rich flavors. The tender, caramelized chicken paired with a creamy, spicy broth and chewy ramen noodles creates the ultimate comfort food experience. Whether you're a ramen lover or looking to spice up your dinner routine, this recipe delivers the perfect balance of fire and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Chinese, Japanese
Servings 4
Calories 552 kcal

Equipment

  • Large Pot
  • Frying pan / Large Skillet

Ingredients
  

For the chicken:

  • 4 chicken thighs 400g
  • 2 tablespoon sriracha
  • 1 tablespoon honey
  • 1 tablespoon light soy sauce

For the broth:

  • 1 teaspoon cooking oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 L chicken stock
  • 240 ml coconut milk
  • 2 tablespoon sriracha
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon miso paste

Toppings

  • 300 g ramen noodles
  • 4 spring onions
  • 100 g edamame
  • 2 eggs

Instructions
 

  • Begin by preparing your ingredients. For the perfect ramen eggs, boil them for 6 minutes and 30 seconds, then transfer them immediately to an ice bath to stop the cooking. This keeps the yolk beautifully jammy. At this point also chop spring onions and mince garlic and ginger.
    2 eggs, 4 spring onions
  • In a bowl, mix Sriracha, honey, and light soy sauce, then coat the chicken thighs in the marinade. Let it sit while you prepare the broth—this allows the flavors to infuse deeply into the meat.
    4 chicken thighs, 2 tablespoon sriracha, 1 tablespoon honey, 1 tablespoon light soy sauce
  • Heat cooking oil in a pan over medium heat. Add the garlic and ginger, stirring for a minute until fragrant. Stir in Sriracha, light soy sauce and dark soy sauce, ensuring everything is well combined.
    1 teaspoon cooking oil, 2 cloves garlic, 1 teaspoon ginger, 2 tablespoon sriracha, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce
  • Pour in the chicken stock and bring it to a simmer for 5 minutes. Then, add the coconut milk and lower the heat and continuing to simmer while you cook the chicken, stirring occasionally, allowing the broth to develop its rich, creamy texture.
    1 L chicken stock, 240 ml coconut milk
  • Heat a separate pan over medium-high heat. Cook the marinated chicken for 4-5 minutes per side, allowing it to caramelize and develop a deep, golden crust. Once cooked, slice it into strips. While the chicken finishes cooking, boil your ramen noodles according to the package instructions. Drain and set aside.
    300 g ramen noodles
  • Divide the noodles between serving bowls. I like to stir the miso paste into to my ramen broth at this point until dissolved before straining the broth over the noodles to remove garlic and ginger bits for a smooth finish. Top with sliced chicken, spring onions, edamame, and half a soft-boiled egg per bowl.
    1 teaspoon miso paste, 100 g edamame

Notes

For extra juicy, flavorful chicken, let the thighs marinate for at least 30 minutes (or overnight if possible). Searing on medium-high heat allows the honey to caramelize beautifully, creating crispy edges while keeping the inside tender.

Nutrition

Calories: 552kcalCarbohydrates: 50gProtein: 35gFat: 25g
Keyword chicken ramen, easy ramen, easy ramen recipe, quick ramen, ramen broth, ramen noodles, simple ramen recipe, sriracha chicken ramen, sriracha ramen
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