When Q served this to me it was immediately apparent it had to go on the blog. This meal is insane with its bitesized pieces of crispy chicken, smothered in sweet and sticky sauce, and served on top of creamy, lightly spiced coconut noodles.
This recipe serves 2, double up for family size!
Sticky Honey Soy Chicken Recipe
- 2 large chicken breasts, diced into inch-sized chunks
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp honey
- 100g plain flour
- Vegetable oil for deep drying
- 1 tbsp sesame oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 3 spring onions, chopped
Coconut Noodles Recipe
- 4 nests of dried egg noodles
- 1 tbsp thai red curry paste
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 onion, sliced
- 2 garlic cloves, minced
- 200ml coconut milk
- 1 tbsp sesame oil
Marinade The Chicken
First let’s prepare the honey soy chicken, which ideally starts the night before with a marinade for maximum flavour. At a minimum prepare this marinade 6 hours before cooking. Take your diced chicken and add to a bowl with 1 tbsp dark soy, 1 tbsp light soy and 1 tbsp honey. (The remainder of these ingredients will go into making the sauce later.) Stir well to evenly coat the chicken, then cover and refrigerate.
Fry The Chicken
When those hours have passed and it’s time to cook, remove your chicken from the fridge and prepare the coating. In a separate, large bowl add the plain flour and liberally season with salt and pepper. Now add the chicken and carefully stir or toss to evenly coat all pieces.
Half fill a heavy, deep pan with the vegetable oil and heat to 175c. Once up to temperature carefully add small batches of the coated chicken (around 6-7 pieces) and fry until a rich golden brown, which should take around 4 minutes. Be sure to flip any pieces which are not cooking evenly in the oil.
Remove your cooked chicken to a wire rack to cool. Be sure not to crowd the rack or your lovely crispy chicken will go soggy! Repeat this process until all of your chicken is cooked.
Make The Coconut Noodles
Add the noodle nests to salted, boiling water until softened, but not fully cooked. This should take around 3-4 minutes. Drain and rinse with cool water to stop the cooking process.
In a large frying pan or wok fry the onion and garlic in sesame oil over medium to high heat for 2 minutes. Next add the dark and light soy, and red thai curry paste and stir, cooking for 2 minutes. Now add the coconut milk to the pan and lower the heat, bringing to a low simmer before adding the semi-cooked noodles.
Gently stir over low heat until noodles are cooked through and absorb the coconut milk. This should take around 5 minutes.
Make The Sticky Sauce
Now it’s time to make that glorious, sweet and sticky sauce. In a frying pan add the sesame oil, garlic and sliced onions, and fry on high heat for 2 minutes. Once the onion has softened, add the remaining 1 tbsp each of dark soy, light soy and honey. Then add the oyster sauce and rice wine, continually stirring until the mixture reduces and starts to thicken.
Once the sauce becomes thick and sticky (you can add some cornflour if you like to speed the process up), add your crispy fried chicken to the pan and carefully fold in to the sauce.
Serve in bowls or deep dishes, starting with a bed of your creamy coconut noodles and topping with the freshly coated, sticky, crispy chicken. Garnish if you like with chopped spring onions and sesame seeds.
I love noodles with steamed pak choi, which you can buy from large supermarkets. Alternatively you could serve with some hispi cabbage or kale; essentially this works great with juicy, leafy greens. Although you really can’t beat the fresh, crisp taste and texture of pak choi with these creamy noodles.
We are massive on noodles in our home and we eat all kinds regularly. For this recipe a classic egg noodle is used. If you love your noodles large and chewy, a soba noodle also works fantastic with this recipe. Whatever you use, be sure that it is a dried noodle rather than fresh. This is important for ensuring that the spiced coconut sauce is soaked up during the cooking.
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