Sticky Soy Honey Chicken and Noodles Recipe
This Sticky Soy Honey Chicken and Noodles recipe features crispy fried chicken chunks coated in a sweet and savory soy-honey sauce. Paired with tender cooked noodles and fresh herbs, this dish delivers a perfect balance of flavors and textures in about 50 minutes. Ideal for a comforting family meal or a flavorful weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Ingredients
Chicken and Coating
- 500 g (1 lb) chicken breasts, cut into bite-size chunks
- 1 cup flour
- 1 cup cornstarch (cornflour)
- 1 tsp salt
- 2 eggs
- 1 tbsp soy sauce
- Oil for frying (canola or sunflower oil, about 6 cups)
Sauce
- 1/3 cup soy sauce
- 1 tbsp rice vinegar
- 3 garlic cloves, crushed
- 2 tbsp honey
- Pinch of chilli flakes
- 2 tsp cornstarch (cornflour)
To Serve
- Noodles, cooked and drained
- Spring onion/scallions, chopped
- Coriander/cilantro, for garnish
Instructions
- Prepare the chicken: Cut chicken breasts into bite-sized chunks to ensure even cooking and easy eating.
- Mix dry and wet coatings: In a large bowl, whisk together flour, cornstarch, and salt. In another bowl, whisk eggs with 1 tablespoon soy sauce.
- Coat the chicken: First, dredge each chicken piece in the flour mixture, then dip into the egg mixture, and again coat with the flour mixture, pressing well to adhere a thick, even coating.
- Heat the oil: Pour about 6 cups of canola or sunflower oil into a deep pot and heat until a wooden chopstick inserted sizzles vigorously, indicating the oil is hot enough for frying.
- Fry the chicken: Carefully add the coated chicken pieces into the hot oil. Fry for 4-5 minutes until the chicken pieces turn golden brown, crisp, and cooked through.
- Drain the chicken: Remove fried chicken with a slotted spoon and place on a wire rack over a sheet pan to drain excess oil and maintain crispiness.
- Make the sauce: In a bowl, combine soy sauce, honey, rice vinegar, crushed garlic, chilli flakes, and cornstarch. Whisk well and pour into a saucepan. Bring to a simmer over medium heat.
- Thicken the sauce: Cook sauce until it thickens to a syrupy consistency, stirring occasionally. If the sauce becomes too thick, add a few tablespoons of water to loosen it.
- Toss and serve: Combine the fried chicken pieces and cooked, drained noodles in a large bowl. Pour over the sticky soy honey sauce and toss to coat evenly. Garnish with chopped spring onions and coriander before serving.
Notes
- Ensure the oil is at the right temperature before frying to get crispy chicken without soaking up excess oil.
- You can adjust the honey and chilli flakes to suit your taste for sweetness and heat.
- Using a wire rack to drain fried chicken helps keep the coating crispy versus laying it on paper towels.
- Cook noodles according to package instructions and drain well before tossing with sauce and chicken.
- For a gluten-free version, substitute all-purpose flour and soy sauce for gluten-free alternatives.
