Sticky soy honey chicken and noodles
User Reviews
4.6
Sticky soy honey chicken and noodles
Description
The chicken breast is cut into bite-sized pieces and coated in a seasoned mixture of flour, cornstarch, and salt, then dipped in an egg and soy mixture before being coated again in flour to ensure a crispy outer layer when fried. The frying is done in hot oil until golden and cooked through. Meanwhile, the sauce is prepared by simmering soy sauce, honey, rice vinegar, garlic, cornstarch, and chili flakes until thickened to a syrupy consistency that adheres well to the chicken.
Serving the crispy chicken over cooked noodles garnished with chopped spring onions and fresh coriander adds layers of texture and brightness. The sauce balances savory, sweet, and spicy notes, making it a flavorful dish that combines crispy and sticky components.
Ingredients
For the chicken
- 500 g (1lb) chicken breast
- 1 cup flour
- 1 cup cornstarch or cornflour
- 1 tsp salt
- 2 egg
- 1 tbsp soy sauce
- neutral cooking oil for frying (canola/sunflower, generic cooking oil
For the sauce
- 1/3 cup soy sauce
- 1 tbsp rice vinegar
- 3 garlic crushed, cloves
- 2 tbsp honey
- chilli flakes pinch
- 2 tsp cornstarch or cornflour
To serve
- noodles cooked and drained
- spring onion chopped, or scallions
- Coriander or 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 64g | 21% |
| Protein | 36g | 72% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 162mg | 54% |
| Sodium | 2093mg | 87% |
| Potassium | 584mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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