Brush the chicken thighs with oil and rub the Kosher Salt and Oishii Instant Ramen Blend onto the chicken evenly. Place the chicken onto a baking tray, skin side up. Place the tray into the oven and cook for 8 minutes. Once cooked, turn the thighs over and cook for a further 10 minutes.
Turn the chicken thighs back to skin-side up to crisp up the chicken skin for a further 2 minutes.
Remove from the oven and sprinkle Shichimi Togarashi (if using) onto the chicken thighs.Allow to rest for 5 minutes before cutting.
To serve
Cut the chicken thighs into 1cm strips. Place into each bowl of Quick Ramen Broth and add any other toppings of your choice. We recommend Soy Eggs and Miso Butter Corn, and a choice of protein such as Japanese Chashu Pork, Crispy Tofu, or Ginger & Garlic Pork Mince. Serve immediately.
