Local Public Eatery Fried Chicken Ramen Recipe

Fried chicken ramen from Local Public Eatery

A new place to enjoy drinks, games, and food with your friends. Here's how to make their infamous fried chicken ramen.

Ingredients:

180g chicken thigh
4g southern seasoning
10 oz water
12g roasted garlic oil
74g amen umami
ramen noodles, cooked
38g bean sprouts
1 tsp sesame oil
4g sesame seeds
10g green onions
21g coleslaw mix
21g charred corn
half of a soft-boiled egg
1/8 lemon wedge

Directions:

Chicken -
1. Place the par fried chicken thigh portion in a 350°F deep fryer for 2:30.

2. Place a small, heavy bottomed sauce pot on medium-high heat on a gas or induction burner. Add PART A immediately and stir gently with a whisk to break up any clumps of umami paste.

3. Once the broth has come to a boil, add the ramen noodles. Separate the noodles with blue tongs to prevent clumping.

4. Bring the noodles and broth back to a simmer. There should be bubbles visible in the center of the pot. This is an indication that the noodles have been heated throughout.

5. Once the broth and noodles are simmering, add the bean sprouts and remove from the heat immediately.

6. Once the chicken is finished cooking, transfer to a wire roasting rack and season both sides with the Southern seasoning ensuring to not leave any chicken unseasoned.

Ramen -
1. Pour the broth and noodles into the hot ramen bowl and use the tongs to lift up the noodles from the broth and allow to fall naturally again into the middle of the bowl. This will ensure the noodles are nested just out of the broth and create a base for the rest of the garnish to sit on.

2. Distribute the sesame oil followed by the sesame all over the broth.

3. Start with the coleslaw, at 12 o’clock at the back of the bowl, leaving 1" of space from the edge. Place the green onions to the left of the coleslaw, followed by the charred corn to the right of the slaw as per photo.

4. Place the egg on top of the noodles so that it sits horizontal and the yolk does not leak out.

5. Place the fried chicken onto a side plate and garnish with the lemon wedge

CRITICAL TO QUALITY
The broth is 170°F. The ramen has been plated as soon as the broth has come back to a simmer.