Honey Miso Ramen with Fried Chicken

Preparation

1. To make the hot honey glaze, place the Hot Louisiana Flavour Glaze and honey into a stainless-steel bowl and whisk together until well blended. Place in a squeeze bottle.
2. To make the miso togarashi broth, Place the water, chicken gravy mix, togarashi seasoning, white miso paste and hot honey glaze into the pot and bring to a boil and then simmer over medium heat stirring constantly for 2-3 minutes.
3. Add the ramen noodles to boiling hot broth to cook or in boiling salted water until al dente to soft texture.
4. Preheat fryer to 360°F (182°C). Cut the chicken into 35g +/- pieces. Make a marinade using the togarashi seasoning and water. Add the chicken to the marinade and massage for 5 minutes or leave soaking for a few hours. Place marinated chicken into the seasoned flour to dust. Hydrate batter for at least 2 minutes and mix well. Place dusted chicken pieces into the batter and remove with a pick and place into the seasoned flour again and toss until well coated. Deep fry for 3-4 minutes or until 165°F (74°C) and golden brown.
5. Nest the cooked noodles into the center of the bowl, add half the broth (450ml) into the bowl around the noodles. Toss the fried chicken bites into the hot honey glaze and place three chicken bites onto the noodles.
6. Garnish the broth with sliced green onions and Thai basil over the chicken.