Ingredients
Method
- Cut the chicken into bite-sized pieces and toss with cornstarch, salt, and pepper. You want a light, even coating — this is what gives you that golden sear and helps the sauce cling later.
- Heat the oil in a pan over medium-high. Add the chicken in a single layer and let it get properly golden before stirring. Cook until browned and cooked through, then remove and set aside. Those crispy edges? That’s flavour building.
- In the same pan, drizzle in the sesame oil and add the minced garlic. Sauté for about 30 seconds — just until fragrant. Not burnt. Fragrant. (There’s a difference.)
- Stir in soy sauce, hoisin, honey, and chilli flakes or sriracha. Let it bubble gently for 2–3 minutes until it thickens into that glossy, sticky glaze situation.
- Boil your noodles according to the package instructions. Drain and give them a quick rinse if needed to keep them from sticking together.
- Add the chicken back into the pan with the sauce. Toss in the noodles and mix until every strand is coated in that sweet-savoury goodness. No pale noodles left behind.
- Let everything cook together for another 2 minutes so the flavours marry and the sauce clings properly.
- Top with chopped green onions and a sprinkle of sesame seeds. Serve hot, glossy, and ready to impress yourself.Sticky. Garlicky. Better-than-takeout in under half an hour.
Notes
- Undercook the noodles slightly before they hit the pan. They’ll finish cooking in the sauce, and this saves you from the dreaded mushy noodle situation. We want springy, not sleepy.
- Go for boneless chicken thighs if you can. They stay juicier, caramelise beautifully, and bring that richer, more satisfying bite. Texture upgrade unlocked.
- Sauce looking a little too thick? No panic. Splash in 1–2 tablespoons of water and give it a toss. It’ll loosen up and go back to silky instead of sticky-glue mode.
Play around with the herbs and spices. A little chilli powder? Smoked paprika? Italian seasoning?
