Curry Noodle Soup with Popcorn Chicken & Wontons

I love looking at recipes on this site but haven't attempted any of her recipes until tonight as I find them overly complicated.  This one inspired me for dinner because of the curry and my son loves popcorn chicken.  Also, it's been depressingly rainy here, so soup is always appealing in those times.  I edited her recipe for ease and added pork/shrimp wontons to it.  What I used:

Chicken:

• 2 boneless chicken breasts, cut into 1 inch pieces
• 1 tablespoon Shaoxing wine 
• 1 teaspoon kosher salt
• Cornstarch, enough to coat chicken
• 1/4 cup grapeseed oil
• White pepper, to taste

Soup:

• 1" nub of fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 2 tablespoons Madras curry powder 
• 6 cups organic, low-sodium "Better than Bouillon" chicken broth
• 2 tablespoons Shaoxing wine
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• Kosher salt and white pepper, to taste
• 1/2 teaspoon organic sugar

Other:

• 1 lb fresh made local ramen noodles
• 7 stalks baby bok choy, rinsed well and cut to bite-sized pieces
• 20 pork/shrimp wontons
• Green onions, chopped for garnish
• Roasted sesame seeds, for garnish

Popcorn Chicken:

In a bowl, combine the chicken, Shaoxing wine, and salt and white pepper, stirring well. Let it marinate for 30 minutes.  When ready to cook, add the cornstarch to the chicken and toss until completely coated.  

Heat the oil in a Dutch oven over medium-high heat. When hot, drop in the chicken in one layer. Don't touch or flip until the bottom is golden brown.  When it is, flip to the other side doing the same thing. When browned transfer the chicken to a  plate. Season with salt while hot. 

Soup:

In the same pot add a splash more oil if needed.  Add the ginger and garlic. Stir until aromatic and cook for another minute.  Add the curry and cook till fragrant and bloomed.  Add the chicken stock, Shaoxing wine, rice vinegar, soy sauce, salt, and sugar. Bring to a boil.  Add wontons and cook until they float.  Taste and adjust seasoning if necessary.  Turn the heat to low and let broth simmer.  Add ramen noodles and the cut up bok choy to finished soup stirring till everything is heated through equally.  

Serve in large ramen bowls garnished with green onions and popcorn chicken.

The chicken was the star of this dish.  It was like Japanese Karaage.  We loved it,  I didn't love the curry in this and not sure which type would have made it better.  I would have preferred a miso broth.  It really didn't matter though as all the noodles/wontons sucked up the broth anyway - SLURP; this wasn't really a soup, it was noodle bowl when all was said and done.