Crispy soy honey chicken and noodles with sticky sauce is the kind of recipe you’ll come back to time and time again. It’s the perfect take-out at home recipe that will have everyone begging for seconds.
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Chicken. I used boneless, skinless chicken breasts but chicken thighs can also be used.
- Cornstarch/Cornflour.
- Flour.
- Eggs.
- Soy sauce.
- Honey.
- Rice vinegar.
- Salt.
- Garlic cloves.
- Chilli flakes.
- Noodles. I used egg noodles but any noodles of your choice will work.
- Oil, for frying.
- Scallions/spring onion.
- Cilantro/coriander.
How to make honey chicken
- Dredge and fry the chicken: Cut chicken into bite-size chunks. Whisk the flour, cornstarch and salt together in a large bowl. In a separate bowl, whisk the eggs and 1 tablespoon soy sauce together. Coat the chicken first in the flour then in the egg and again in the flour, pressing the flour onto the chicken to make sure it’s well covered. Heat oil in a deep pot (I used 6 cups of oil). The oil is hot enough when a wooden chopstick sizzles when pushed to the bottom of the pot. Carefully add the chicken and allow to fry until the chicken is golden brown, crisp and cooked through, approximately 4-5 minutes. Remove with a slotted spoon and allow to drain on a wire rack set over a sheetpan.
- Make the sauce: While the chicken fries, make the sauce. Combine the soy sauce, honey, rice vinegar, cornstarch, chilli flakes and garlic and whisk together. Pour into a saucepan and bring to a simmer. Cook for a few minutes until the sauce has thickened. The sauce should have a syrupy consistency but not be too thick. If the sauce is very thick, add a few tablespoons of water and stir through.
- Combine: Toss the chicken and cooked, drained noodles with the sauce. Scatter over spring onions and serve with coriander/cilantro.
Can I make honey chicken ahead?
The chicken can be dredged and kept on a wire rack set over a sheet pan in the fridge for a few hours before frying. The sauce can be made and refrigerated for up to a week. The cooked chicken in sauce can be kept in the fridge for up to 2 days. Reheat with a splash of water in a hot pan, the chicken won’t be crispy but the taste will still be delicious.
Takeout-at-home recipes
Sticky soy honey chicken and noodles
Crispy soy honey chicken and noodles with sticky sauce is the kind of recipe you'll come back to time and time again. It's the perfect take-out at home recipe that will have everyone begging for seconds.
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Servings: 4
Calories: 463kcal
Ingredients
For the chicken
- 500 g (1lb) chicken breasts
- 1 cup flour
- 1 cup cornstarch / cornflour
- 1 tsp salt
- 2 eggs
- 1 tbsp soy sauce
- oil for frying (canola/sunflower)
For the 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
Instructions
- Cut chicken into bite-size chunks.
- Whisk the flour, cornstarch and salt together in a large bowl. In a separate bowl, whisk the eggs and 1 tablespoon soy sauce together.
- Coat the chicken first in the flour then in the egg and again in the flour, pressing the flour onto the chicken to make sure it's well covered.
- Heat oil in a deep pot (I used 6 cups of oil). The oil is hot enough when a wooden chopstick sizzles when pushed to the bottom of the pot.
- Carefully add the chicken and allow to fry until the chicken is golden brown, crisp and cooked through, approximately 4-5 minutes.
- Remove with a slotted spoon and allow to drain on a wire rack set over a sheetpan.
- While the chicken fries, make the sauce. Combine the soy sauce, honey, rice vinegar, cornstarch, chilli flakes and garlic and whisk together. Pour into a saucepan and bring to a simmer.
- Cook for a few minutes until the sauce has thickened. The sauce should have a syrupy consistency but not be too thick. If the sauce is very thick, add a few tablespoons of water and stir through.
- Toss the chicken and cooked, drained noodles with the sauce. Scatter over spring onions and serve with coriander/cilantro.
Nutrition
Calories: 463kcal | Carbohydrates: 64g | Protein: 36g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 162mg | Sodium: 2093mg | Potassium: 584mg | Fiber: 1g | Sugar: 9g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
Hey!
I really like this recipe, except for one thing: I think there is too much soy-sauce in the dish. It’s a bit overwhelming in taste and saltiness. Do you have any recommendations on how to balance it more out?
Thanks!
You could add some more honey to balance out the saltiness. It could be that the brand of soy you are using is very rich and salty. I prefer using Kikkoman low sodium.
sometimes the sauce ends up a bit too salty so just need to add more honey and water to fix it.