In a bowl, combine the mirin, grated garlic, grated ginger, sesame oil, sake, and soy sauce. Mix well. Cut the chicken thighs into bite-sized pieces and add them to the marinade, ensuring every piece is coated. Cover and let it marinate for at least 30 minutes. The longer, the better! This is where the flavor magic happens.

After marinating, it’s time to coat the chicken. Take the potato starch and place it in a shallow dish. Remove the chicken from the marinade and let the excess drip off. Dredge each piece in the potato starch, making sure every nook and cranny is covered. This is what gives it that crunchy texture.

Heat oil in a frying pan over medium-high heat. You’ll know it’s ready when a small piece of chicken sizzles when it hits the oil. Carefully place the coated chicken in the oil, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 4-5 minutes per side. Once cooked, transfer the chicken to a paper towel-lined plate to absorb excess oil.

In a separate pot, heat the neutral cooking oil over medium heat. Add the white parts of the green onion and cook until fragrant, about a minute. Stir in the freshly grated garlic and continue to cook for another minute until it smells amazing.

Add the miso paste and doubanjiang to the pot. Stir well to combine. Then, pour in the chicken stock or dashi broth. Bring it to a gentle simmer. This is the heart of your ramen, so let those flavors meld beautifully.

While the broth is simmering, cook the ramen noodles according to the package instructions. Fresh noodles typically take just a few minutes. Drain and set aside. Remember, no one likes mushy noodles!

Once the broth is flavorful and the noodles are ready, it’s time to combine! In a bowl, add a serving of noodles. Ladle hot broth over the noodles until they’re swimming in that delicious liquid. Top it off with crispy chicken, a drizzle of chili oil, and the green parts of the green onion. You may want to add a dash of rice vinegar for that extra zing.