Sesame & Peanut Ramen with Ketjap Marinated Chicken

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If you have never heard of Ketjap, it is a sweet Indonesian soy sauce. It is very popular here and you can find it at any supermarket. For this recipe you need to marinate the chicken for at least 30 minutes in the fridge but the rest is done very quickly. The chicken caramelizes very nicely in the pan and it is still juicy inside. I love the creamy sesame and peanut sauce, and it makes a filling dish.

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This recipe serves 3.

Ingredients:

For the chicken:

700gr of boneless and skinless chicken thighs

1/3 cup of Ketjap manis

1 ½ tablespoons of ginger syrup

2 tablespoon of white vinegar

1 tablespoon of sesame oil

½ teaspoon of onion powder

½ a teaspoon of garlic powder

1 tablespoon of chili oil

A good pinch of salt

Pepper

For the sesame and peanut sauce:

4 tablespoons of sesame oil

1/3 cup of smooth peanut butter

2 tablespoons of soy sauce

Juice of 1 lime

1 teaspoon of chili oil

1 tablespoon of ginger syrup

1 tablespoon of water

1 tablespoon of white vinegar

2 spring onions, thinly chopped

1 tablespoon of black sesame seeds

1 tablespoon of white sesame seeds

3 tablespoons of freshly chopped coriander

Extras:

300gr of ramen noodles, or the noodles of your choice

A handful of chopped toasted peanuts (optional)

 

Place the chicken along with the rest of the ingredients for the marinade in a medium bowl. Cover it with plastic wrap and let it sit in the fridge for 30 minutes.

To make the sesame and peanut sauce, just whisk all the ingredients together in large bowl. Set it aside.

Once the 30 minutes for the chicken are up, heat up a large pan over medium heat. Once the pan is hot, add the chicken in batches, be careful because it will splatter. Let it cook for about 3 minutes per side until they are cooked through and caramelized.  Repeat for the rest of the chicken. Finally slice the chicken and taste for salt.

Cook the noodles as instructed in the package. Then drain them and toss them in the sesame and peanut sauce.

Divide the noodles among 3 bowls, add the sliced chicken and if you want top it with tasted peanuts. I only realized I forgot to add the peanuts after I had taken all the pictures so I added them later. Enjoy!

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10 thoughts on “Sesame & Peanut Ramen with Ketjap Marinated Chicken

  • January 20, 2016 at 2:37 pm
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    This recipe looks amazing! I can’t wait to try it. Just wondering, what is ginger syrup? Thanks!

    Reply
    • January 20, 2016 at 8:06 pm
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      Thank you! It’s basically a simple syrup (water+sugar) but made also with ginger. I get it here at any supermarket or Asian store.

      Reply
  • January 21, 2016 at 9:15 pm
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    Yay, finally! I’ve been waiting for this ever since you posted the photo on Instagram. It looks sooooo good!

    Reply
    • January 21, 2016 at 9:16 pm
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      Thank you so much! I hope you enjoy it!

      Reply
  • January 27, 2016 at 5:03 am
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    Looks so delicious and I cannot wait to make it! After taking the chicken out of the marinade to cook in the pan, do you then cook the chicken in olive oil? Or not use an oil to cook? Thank you!

    Reply
    • January 27, 2016 at 8:48 am
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      Hi, Thank you! You can add a bit of tablespoon of vegetable or olive oil if you want. Since the marinade already has sesame oil, you don’t really need to add extra oil.

      Reply
  • March 1, 2016 at 4:10 am
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    For those without ginger syrup, I tried mincing regular ginger – turned out beautiful.

    Thank you for this lovely recipe! 🙂

    Reply
    • March 1, 2016 at 10:28 am
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      Thank you for making it. I’m glad you liked it!

      Reply
  • March 15, 2017 at 4:57 pm
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    This looks amazing! What type of noodles are pictured for the this recipe ?

    Reply
    • March 15, 2017 at 7:25 pm
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      Thank you! They are egg noddles.

      Reply

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