One-Pot Black Garlic Tonkotsu Ramen with Crispy Chicken
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 1
If you think instant ramen can’t match the depth and richness of a local ramen shop, this one-pot black garlic ramen hack will completely change your mind.
By pan-searing a skin-on chicken thigh directly in your cooking pot, you render out liquid gold. Deglazing those caramelized pan drippings with water builds a deeply flavorful chicken-infused tonkotsu broth from scratch. Paired with springy bar noodles, tender-crisp Taiwanese A-Choy, and aromatic black garlic oil (Mayu), you get a restaurant-quality bowl in under 15 minutes—with only one pot to clean.
Why This One-Pot Method Works
- Fond is Flavor: Searing chicken skin directly in the pot creates a layer of caramelized proteins at the bottom (called fond). Scraped up during deglazing, it boosts the instant tonkotsu soup powder into a velvety broth.
- Zero Wasted Fat: The rendered chicken fat stays in the pot, adding natural body, gloss, and richness to the soup without needing extra butter or heavy oils.
- Flash-Wilted Greens: Adding Taiwanese A-Choy during the final 15 seconds of boiling preserves its vibrant green color and crisp bite, perfectly balancing the rich garlic broth.
Ingredients & Substitutions
For the Chicken & Base:
- 1 Skin-on, bone-in chicken thigh (deboned, skin intact)
- 1 tsp Cooking oil (neutral oil like canola or vegetable)
- Pinch of Kosher salt & freshly cracked black pepper
- ½ tsp Soy sauce (for glazing the pan drippings)
For the Ramen & Broth:
- 1 Bundle Nissin Demae Iccho Black Garlic Oil Tonkotsu Bar Noodles
- 1 Set Included Tonkotsu soup powder & Black Garlic Oil (Mayu) packets
- 450 ml Water
Toppings & Finish:
-
50g Taiwanese A-Choy (washed and cut into 2-inch pieces)
- Substitution: Romaine lettuce, Baby Bok Choy, or Yu Choy work great.
- 1 tbsp Fresh green onions (finely chopped)
- ½ tsp Toasted white sesame seeds
Step-by-Step Instructions
Step 1: Prep the Veggies & Debone Chicken
- Prep Veggies: Cut off the root stem of the Taiwanese A-Choy and cut leaves into 2-inch pieces. Finely slice the green onions for garnish and set aside.
- Debone Thigh: Place the chicken thigh bone-side up on your board. Run a sharp knife along both sides of the bone, scrape the meat down, and slice underneath the joint to remove the bone cleanly while keeping the skin 100% intact.
Step 2: Crisp, Season & Sear the Chicken
- Heat 1 tsp cooking oil in your pot over medium heat.
- Place the chicken thigh skin-side down in the pot.
- Immediately season the exposed flesh side directly in the pot with a pinch of salt and black pepper.
- Sear undisturbed skin-side down for 5 to 6 minutes until deep golden and crackling.
- Flip flesh-side down and cook for another 5 to 6 minutes until the internal temperature reaches 165°F (74°C).
- In the final minute, drizzle ½ tsp soy sauce into the rendered drippings around the chicken to caramelize the fond.
- Transfer the chicken to a cutting board to rest for 2 minutes. (Leave all fat and browned bits in the pot!)
Step 3: Deglaze & Boil the Broth
- Pour 450 ml of water directly into the hot pot, using a wooden spoon to scrape up all caramelized chicken bits from the bottom.
- Stir in the Tonkotsu soup powder until dissolved, then bring to a rolling boil over medium-high heat.
- Add the bundle of Nissin bar noodles into the boiling broth. Cook for 1 minute.
Step 4: Flash-Wilt Greens & Blend Aromatics
- Add the A-Choy into the boiling pot alongside the noodles for the final 15–20 seconds to flash-wilt.
- Turn OFF the heat completely.
- Stir in the Black Garlic Oil (Mayu) packet right before serving.
Pro Tip: Always add Mayu off-heat! Extreme boiling temperatures dull and burn off the delicate toasted garlic compounds.
Step 5: Assemble & Serve
- Slice the rested crispy chicken thigh into clean, even strips.
- Pour the noodles, rich black garlic broth, and wilted A-Choy into a deep ramen bowl.
- Arrange the sliced chicken thigh on top and finish with chopped green onions and toasted white sesame seeds. Serve immediately!
Chef's Tips for Success
- Dry Skin Equals Maximum Crunch: Pat the chicken skin thoroughly dry with a paper towel before placing it in the pan.
- Save the Bones: Don't toss out the trimmed chicken thigh bone! Save it in a freezer bag to build homemade bone broth later.
- Control the Salt: The pan drippings and soup powder are both naturally savory. Stick to a light pinch of salt on the chicken flesh side.
Watch the Step-by-Step Video Tutorial
Watch us make this entire recipe from start to finish!
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