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.

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

1. 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.
2. 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.
3. 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

1. General Tso’s chicken
2. Honey soy crispy beef and noodles
3. Crispy sesame chicken