Spicy Chicken Broth Ramen Recipe

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.

• 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

1. 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.
2. 2Reduce heat to medium. Add the ginger and garlic and sauté 30 seconds, until fragrant.
3. 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.
4. 4Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
5. 5Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes, until the chicken is cooked through and tender.
6. 6Remove the chicken, shred or slice it, and set aside.
7. 7Stir the soy sauce, chili oil, and rice vinegar into the broth, tasting and adjusting the heat level to your preference.
8. 8Serve hot over cooked ramen noodles, topped with the chicken.