in a hot pan, with matching lid, add your chicken breasts with a dash of oil + colour on both sides

turn the heat down + put the lid on the pan to cook the chicken all the way through

put 400ml of boiling water into a jug add your broth paste + mix well

next, heat some oil in the wok + add your dried chillies, katsu paste + sriracha

heat through on low then add your chicken broth on top + mix

next, make your ramen egg. lower eggs into boiling water + cook for 6 ½ minutes, maintaining a gentle boil

transfer your egg into ice water and wait to peel + slice for your ramen

refresh your noodles in boiling water for 20 seconds + then add to your bowls

pour the curry chilli broth over your noodles

take the chicken off the heat + carve at a 45' angle and fan on top of the noodles + broth

add your ramen egg

drizzle with chilli oil + garnish with coriander, red chillies + sesame seeds