The Art of Sticky Garlic Noodle Perfection

Velvet Coating Technique

Learn how to properly coat chicken with cornstarch to create a protective barrier that locks in moisture and creates the perfect surface for sauce adhesion.

High-Heat Searing

Master the art of cooking chicken over high heat to develop a golden-brown exterior while keeping the inside tender and juicy.

Sauce Emulsification

Discover how to combine honey, soy sauce, and aromatics into a perfectly balanced sauce that's both sticky and glossy without being gummy.

Slurry Thickening

Perfect the technique of adding cornstarch slurry to create that signature thick, clingy consistency that coats every strand of noodle.

Wok Tossing

Learn the proper tossing method to evenly distribute the sticky sauce throughout the noodles and chicken, ensuring every bite is perfectly coated.

Mastering Your Sticky Garlic Noodles

Cornstarch Coating: Coating the chicken in cornstarch before cooking creates a light crispy exterior that helps the sticky sauce cling better to each piece, plus it keeps the chicken tender and juicy inside.

Sauce Consistency: If your sauce becomes too thick, add 1-2 tablespoons of water or chicken broth to thin it out. If it's too thin, let it simmer an extra minute or add a bit more cornstarch slurry.

Noodle Selection: Fresh lo mein noodles give the best texture, but dried noodles, ramen noodles, or even spaghetti work well. Just don't overcook them as they'll soften more when tossed with the hot sauce.

Make-Ahead Tip: You can prep the chicken and make the sauce up to 24 hours ahead. Store separately in the refrigerator and cook the noodles fresh when ready to serve for best texture.

Heat Level: Add 1/2 to 1 teaspoon of red pepper flakes or sriracha to the sauce if you want some spicy kick to balance the sweetness.

Common Mistake: Don't crowd the wok when cooking chicken - overcrowding causes steaming instead of browning, which prevents that nice golden exterior from forming.

Ultimate Sticky Garlic Chicken Noodles with Sweet Savory Sauce and Fresh Scallions

Name: Ultimate Sticky Garlic Chicken Noodles with Sweet Savory Sauce and Fresh Scallions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian Fusion
Ingredients: For the Chicken:; 1 pound boneless skinless chicken breast, cut into bite-sized pieces; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; For the Noodles:; 12 ounces fresh or dried lo mein noodles or ramen noodles; 1 tablespoon sesame oil; For the Sticky Garlic Sauce:; 6 cloves garlic, minced; 1/3 cup low sodium soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 1 tablespoon fresh ginger, grated; 2 teaspoons sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons water; For Garnish:; 3 green scallions, chopped; 1 tablespoon sesame seeds, toasted; For Special Equipment:; Large wok or skillet; Large pot for boiling noodles; Mixing bowls

The ultimate sticky garlic chicken noodles featuring tender chicken breast, chewy noodles, and aromatic garlic. This Asian-inspired dish combines the rich umami of soy sauce with the sweetness of honey, creating an unforgettable weeknight dinner that elevates the classic takeout noodles to extraordinary heights perfect for busy families, meal prep enthusiasts, or any time you crave the perfect balance of sweet, savory, and garlicky flavors.

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

1 pound boneless skinless chicken breast, cut into bite-sized pieces

2 tablespoons cornstarch

1 tablespoon vegetable oil

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Noodles:

12 ounces fresh or dried lo mein noodles or ramen noodles

1 tablespoon sesame oil

For the Sticky Garlic Sauce:

6 cloves garlic, minced

1/3 cup low sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon fresh ginger, grated

2 teaspoons sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water

For Garnish:

3 green scallions, chopped

1 tablespoon sesame seeds, toasted

For Special Equipment:

Large wok or skillet

Large pot for boiling noodles

Mixing bowls

Instructions

Cook the noodles according to package directions until just tender, drain well, toss with 1 tablespoon sesame oil to prevent sticking, and set aside.

In a medium bowl, toss the chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated.

Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering hot, about 2 minutes.

Add the cornstarch-coated chicken pieces in a single layer and cook without moving for 3-4 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F.

While chicken cooks, whisk together the minced garlic, soy sauce, honey, rice vinegar, grated ginger, and 2 teaspoons sesame oil in a small bowl.

Remove the cooked chicken from the wok and set aside on a plate.

Pour the sauce mixture into the same wok over medium heat, bring to a simmer, and cook for 2-3 minutes until fragrant and slightly reduced.

Add the cornstarch slurry to the simmering sauce while stirring constantly, and cook for 1-2 minutes until the sauce thickens to a glossy, sticky consistency.

Return the cooked chicken to the wok and toss to coat in the sticky sauce for 1 minute.

Add the cooked noodles to the wok and toss everything together for 2-3 minutes until noodles are completely coated in the sticky garlic sauce and heated through.

Remove from heat, transfer to serving bowls, and garnish generously with chopped scallions and toasted sesame seeds before serving immediately.

Ultimate Sticky Garlic Chicken Noodles with Sweet Savory Sauce and Fresh Scallions

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Sticky Garlic Noodle Perfection

Ultimate Sticky Garlic Chicken Noodles with Sweet Savory Sauce and Fresh Scallions

Ingredients

Instructions