Prep the chicken: Pat the chicken dry and cut into bite-size pieces. Season with a pinch of salt and pepper. Slice the green onions, keeping white and green parts separate. Mince the garlic and grate the ginger.

Whisk the sauce: In a bowl, mix hot sauce, brown sugar, soy sauce, vinegar, optional ketchup, and optional chili flakes or chili crisp. Taste and adjust sweetness or heat. Set aside.

Cook the noodles: Bring a pot of water to a boil. Cook ramen 1 minute less than package directions so they stay springy. Drain, rinse quickly under hot water to loosen, and toss with a splash of oil to prevent sticking.

Sear the chicken: Heat 1–2 tablespoons oil in a large skillet over medium-high. Add chicken in a single layer and cook, undisturbed, until golden on one side, about 3–4 minutes. Flip and cook another 2–3 minutes until nearly cooked through. Remove to a plate.

Sauté aromatics: In the same pan, add a little more oil if dry. Add white parts of green onions, garlic, and ginger. Stir 30–45 seconds until fragrant. Do not let the garlic burn.

Build the sauce: Pour in the firecracker sauce. Bring to a simmer. Stir the cornstarch slurry and add it to the pan. Simmer 1–2 minutes until glossy and slightly thickened.

Finish the chicken: Return chicken and any juices to the pan. Toss to coat and simmer 1–2 minutes until cooked through and the sauce clings. If using, stir in the butter to round out the heat.

Add veggies (optional): If adding quick-cook veggies like spinach or snap peas, toss them in now and cook 1 minute until just tender.

Toss with noodles: Add the cooked ramen to the skillet. Use tongs to toss until every strand is coated and glossy. If the sauce seems tight, splash in 1–2 tablespoons hot water to loosen.

Garnish and serve: Top with green onion tops and sesame seeds. Taste and adjust with more soy for salt, vinegar for brightness, or hot sauce for kick. Serve hot.