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Sticky Garlic Chicken Noodles
Flona

Sticky Garlic Chicken Noodles

These sticky garlic chicken noodles feature tender chicken pieces coated in cornstarch and pan-fried until golden, then tossed with chewy noodles in a sweet-savory garlic sauce. The honey-soy-garlic combination creates an irresistible glaze that coats every strand. Ready in just 20 minutes, it's faster than takeout and tastes even better.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Chinese-Inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast or thighs cut into bite-sized pieces
  • 3 tbsp cornstarch
  • 2 tbsp vegetable oil
For the Sauce
  • 0.25 cup soy sauce regular, not low-sodium
  • 3 tbsp honey
  • 5 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 0.5 tsp red chili flakes optional
For the Noodles
  • 12 oz egg noodles or rice noodles
  • 1 tsp sesame oil for tossing noodles
For Garnish
  • 3 green onions sliced
  • 1 tbsp sesame seeds

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Large pot for cooking noodles
  • Tongs or wooden spoons
  • Whisk

Method
 

  1. Cook noodles according to package directions. Drain, toss with sesame oil, and set aside. In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and red chili flakes. Set sauce aside.
  2. Pat chicken pieces completely dry with paper towels. Place cornstarch in a bowl and toss chicken pieces until evenly coated on all sides.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer (work in batches if necessary to avoid crowding). Cook undisturbed for 2-3 minutes until golden brown on bottom.
  4. Flip chicken pieces and continue cooking another 3-4 minutes until golden on all sides and cooked through. Chicken should reach 165°F internal temperature.
  5. Pour sauce over chicken. It will bubble vigorously. Stir constantly for 1-2 minutes as sauce thickens and becomes glossy, coating all chicken pieces.
  6. Add cooked noodles to skillet. Using tongs or two wooden spoons, toss everything together until noodles are completely coated in sauce and heated through, about 1 minute.
  7. Remove from heat. Transfer to serving bowls and garnish with sliced green onions and sesame seeds. Serve immediately while hot.

Notes

Pat chicken dry before coating in cornstarch for best browning. Don't crowd the pan – cook in batches if needed. If sauce is too thick, add a splash of water. If too thin, simmer longer or add cornstarch slurry. Use fresh garlic for best flavor. Toss cooked noodles with oil to prevent sticking. Best served immediately while sauce is glossy.