Honey Garlic Chicken Noodles

Steps

1. Dice the chicken breast into 3 cm pieces. Toss it with the sesame oil, white pepper, soy sauce and baking soda until coated, and leave it for 15 minutes. The baking soda keeps the meat tender through the hot fry.

   8 min

2. Put the flour in one wide bowl and the cornstarch in another. Roll each piece of chicken in the flour, then in the cornstarch, pressing so the coating sticks, and shake the excess off. Put the coated pieces on a tray in a single layer.

   7 min

3. Spray a large pan or wok well with cooking oil and set it over medium-high heat. Fry the chicken in two or three batches, 4-5 minutes each, turning once, until golden and crisp. Do not crowd the pan or the coating steams instead of crisping. Lift each batch onto a plate.

   12 min

4. Mince the garlic. Turn the heat down to low, add the sesame oil to the same pan with the garlic and the Chinese BBQ seasoning, and fry for 1 minute until fragrant. Pour in the low sodium soy sauce and the honey and simmer for 2-3 minutes, until the sauce thickens enough to coat the back of a spoon.

   5 min

5. Add the wok noodles straight from the pack — they need no boiling — and toss them through the sauce for 2 minutes until they loosen and are coated all over.

   3 min

6. Return the chicken to the pan and toss quickly to glaze it. Do it at the last moment — the longer the coated chicken sits in the sauce, the softer it goes.

   2 min

7. Slice the green onions. Divide the noodles and chicken between five containers, scatter the sesame seeds and green onions over, and let them cool before you put the lids on.

   5 min

Serving suggestion

Eat hot, with sesame seeds and sliced green onion over the top.

Storage

Keeps up to 5 days in the fridge in closed containers. To reheat, cover the bowl with a damp paper towel and microwave for 3-4 minutes until hot through, then stir well. The coating softens in storage — that is normal for a meal prep version.

Notes

A cup of flour and a cup of cornstarch are put out to dredge in; only part of each ends up on the chicken, and this recipe counts about 60 g of each. The baking soda is there to tenderise, not to raise anything — half a teaspoon across 800 g is enough.