Spicy Chicken Broth Ramen Recipe
By Marcus Rivera
This spicy chicken broth takes a savory chicken base and builds real heat into it with chili oil, gochujang, and doubanjiang — the kind of broth that warms you up from the first sip, with heat you can dial up or down to taste.
Why You'll Love This Recipe
- Real, adjustable heat — you control exactly how spicy it gets.
- A chicken-based broth that's lighter than pork but still packs a punch.
- The Sichuan peppercorn tip turns this into a genuinely unique mala-style bowl.
Ingredients Needed
- 2 tablespoons vegetable oil
- 2 lbs chicken thighs or wings
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons doubanjiang (spicy fermented bean paste)
- 1 tablespoon gochujang
- 8 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon chili oil, plus more to taste
- 1 teaspoon rice vinegar
How to Make Spicy Chicken Broth Ramen
- 1Heat the oil in a large pot over medium-high heat. Season the chicken and sear on both sides until golden, about 3–4 minutes per side. Remove and set aside.
- 2Reduce heat to medium. Add the ginger and garlic and sauté 30 seconds, until fragrant.
- 3Add the doubanjiang and gochujang and cook for 1–2 minutes, stirring constantly, until the oil turns red and the pastes smell toasted — this step builds the base of the heat.
- 4Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
- 5Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes, until the chicken is cooked through and tender.
- 6Remove the chicken, shred or slice it, and set aside.
- 7Stir the soy sauce, chili oil, and rice vinegar into the broth, tasting and adjusting the heat level to your preference.
- 8Serve hot over cooked ramen noodles, topped with the chicken.
What to Add
Make it your own — here are a few ways to customize this bowl.
More heat
Extra chili oil, sliced fresh chilies, or a spoonful more gochujang all let you push the spice further.
Cooling contrast
A soft-boiled egg, corn, or a small drizzle of sesame oil helps balance the heat.
Vegetables
Bean sprouts, bok choy, and mushrooms hold up well simmered briefly in the spicy broth.
Numbing spice
A pinch of ground Sichuan peppercorn added with the pastes gives this a mala, tingly heat instead of straight chili heat.
Reviews
Trevor A.
June 22, 2026Just the right amount of heat for me, and easy to dial up if you want it spicier.
Beatriz F.
May 27, 2026Added the Sichuan peppercorn like suggested — gave it an amazing tingly heat. Loved this one.
Sam W.
April 13, 2026Great spicy broth. A soft-boiled egg on top helped balance the heat perfectly.
Printable Recipe Card
Spicy Chicken Broth Ramen
4.5 from 69 reviews
This spicy chicken broth takes a savory chicken base and builds real heat into it with chili oil, gochujang, and doubanjiang — the kind of broth that warms you up from the first sip, with heat you can dial up or down to taste.
Ingredients
- 2 tablespoons vegetable oil
- 2 lbs chicken thighs or wings
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 tablespoons doubanjiang (spicy fermented bean paste)
- 1 tablespoon gochujang
- 8 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon chili oil, plus more to taste
- 1 teaspoon rice vinegar
Instructions
- 1Heat the oil in a large pot over medium-high heat. Season the chicken and sear on both sides until golden, about 3–4 minutes per side. Remove and set aside.
- 2Reduce heat to medium. Add the ginger and garlic and sauté 30 seconds, until fragrant.
- 3Add the doubanjiang and gochujang and cook for 1–2 minutes, stirring constantly, until the oil turns red and the pastes smell toasted — this step builds the base of the heat.
- 4Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
- 5Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes, until the chicken is cooked through and tender.
- 6Remove the chicken, shred or slice it, and set aside.
- 7Stir the soy sauce, chili oil, and rice vinegar into the broth, tasting and adjusting the heat level to your preference.
- 8Serve hot over cooked ramen noodles, topped with the chicken.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.