I first made these sticky garlic chicken noodles on a rainy weeknight when I wanted something fast, saucy, and comforting — and they’ve been on repeat ever since. This recipe pairs bite-sized, cornstarch-coated chicken with a glossy honey-soy garlic sauce and chewy noodles for a dinner that’s both kid-friendly and dinner-party worthy. If you like handheld garlic chicken ideas too, try my cheesy garlic chicken wraps for a quick alternate meal that uses similar flavors.
What makes this recipe special
This dish is about contrasts: crisped, cornstarch-coated chicken enveloped in a sticky, slightly sweet sauce that clings to every strand of noodle. It’s fast (30–40 minutes total), uses pantry staples, and scales easily for families or meal prep. You’ll get bright garlic and fresh ginger notes, with honey providing natural sweetness and cornstarch delivering that addictive glossy cling.
“Crispy edges, sticky sauce, and garlic-forward flavor — this is the weeknight recipe I turn to when I want comfort without the fuss.”
Why make it tonight? It’s ideal for busy evenings, a crowd-pleasing potluck, or any time you want takeout vibes made at home with better control over salt and ingredients.
Step-by-step overview
- Toss the chicken in cornstarch to create a thin, crisp coating.
- Pan-fry the chicken until golden and cooked through.
- Make a quick honey-soy-garlic sauce in the same pan so it picks up fond.
- Toss cooked noodles with the sticky sauce and add the chicken back to finish.
- Garnish and serve immediately for the best texture.
This quick roadmap helps you plan: prep (10–15 min), cook (15–20 min).
Key Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces — thighs are juicier; breasts are leaner.
- 2 tbsp cornstarch — essential for a light, crispy coating and to help the sauce adhere.
- 2 tbsp vegetable oil — neutral oil with a high smoke point for frying.
- 1/4 cup soy sauce — low-sodium if you’re watching salt.
- 3 tbsp honey — balances soy and sharp garlic with gentle caramelization.
- 4 cloves garlic, minced — use fresh for punchy flavor.
- 1 tsp grated ginger — freshly grated brightens the sauce.
- 1/2 tsp red chili flakes — optional, for heat.
- 8 oz noodles (rice noodles or egg noodles) — cook according to package instructions; egg noodles give more chew.
- 2 green onions, chopped — for freshness and color.
- 1 tsp sesame seeds — optional garnish.
Substitutions and notes: swap honey for maple syrup or brown sugar (use slightly less syrup). If gluten-free, use tamari and rice noodles. For vegetarian, replace chicken with firm tofu, press and toss in cornstarch before frying.
Step-by-step instructions
- Prep the noodles: Cook 8 oz noodles according to package directions. Drain, toss with a tiny bit of oil to prevent sticking, and set aside.
- Season and coat the chicken: Pat 1 lb diced chicken dry. Toss with 2 tbsp cornstarch until evenly coated. This thin coating crisps and helps sauce cling.
- Fry the chicken: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Fry until golden and cooked through, about 3–4 minutes per side for bite-sized pieces. Transfer to a plate.
- Make the sauce: Reduce heat to medium. In the same pan, add a touch more oil if dry, then sauté 4 minced garlic and 1 tsp grated ginger for 30–45 seconds until fragrant (don’t let it burn). Stir in 1/4 cup soy sauce, 3 tbsp honey, and 1/2 tsp red chili flakes. Let the sauce simmer for 1–2 minutes to thicken slightly.
- Combine with noodles: Add the cooked noodles and fried chicken back to the pan. Toss thoroughly so the sauce coats everything. Cook another 1–2 minutes so the sauce reduces and becomes sticky.
- Finish and garnish: Remove from heat. Scatter chopped green onions and 1 tsp sesame seeds over the top. Serve immediately.
Keep sauce heat moderate — high heat can burn the garlic and caramelize the honey too quickly.
Best ways to enjoy it
Serve steaming bowls of sticky garlic chicken noodles with a wedge of lime or extra chili flakes for those who like it hot. For texture contrast, add quick-pickled cucumbers or a side of steamed broccoli. For a more indulgent plate, drizzle a little toasted sesame oil before serving.
For another simple chicken dinner with bold garlic flavor and a buttery finish, check out this garlic butter chicken to inspire complementary sides or plating ideas.
Storage and reheating tips
- Refrigerate in an airtight container within two hours of cooking. Store for up to 3–4 days.
- To reheat, add a splash of water or broth and microwave in 30-second bursts, stirring between, or reheat gently in a skillet over medium-low heat to loosen the sauce.
- Freezing: You can freeze cooked chicken and noodles, but texture will degrade slightly. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety: Ensure chicken reaches 165°F (74°C) internal temperature when cooking. Discard leftovers kept at room temperature longer than 2 hours.
Pro chef tips
- Dry chicken = better crisp: Pat pieces thoroughly before tossing in cornstarch.
- Don’t overcrowd the pan: Fry in batches so pieces brown rather than steam.
- Use the fond: After frying, scrape up browned bits while making the sauce — they add deep savory flavor.
- Sauce texture: If the sauce is too thin, simmer a little longer; if it’s too thick, loosen with a tablespoon of water or soy.
- Timing: Have noodles ready and warm before you make the sauce so everything comes together fast at the end.
Creative twists
- Add vegetables: Stir in snow peas, bell pepper strips, or shredded carrots during the last 2–3 minutes for color and crunch.
- Spicy-sesame: Swap half the honey for gochujang or add a teaspoon of chili paste for a Korean-inspired kick.
- Citrus finish: A splash of rice vinegar or lime juice at the end brightens the whole dish.
- Swap protein: Use shrimp or tofu (press well and coat with cornstarch) for different textures.
- Make it saucier: Double the sauce ingredients and reduce for a thicker glaze to toss the chicken in before serving.
FAQ – Your questions answered
Q: Can I prep this ahead?
A: Yes. Cut the chicken and toss with cornstarch up to a day ahead and refrigerate. Cook noodles and store separately. Fry and combine within 24 hours for best texture.
Q: What noodles work best?
A: Egg noodles provide chew and hold sauce well. Rice noodles are lighter and gluten-free. Both work; cook per package and don’t overcook.
Q: How do I keep the chicken crispy?
A: Fry at medium-high heat without overcrowding. Serve immediately. Reheated chicken will soften; to crisp up again, briefly pan-fry in a hot skillet.
Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy alternative and choose gluten-free noodles.
Q: Is cornstarch necessary?
A: Cornstarch is key for the light crisp coating and silky sauce. You can use potato starch as a 1:1 substitute.
Q: How spicy will this be with the chili flakes?
A: At 1/2 tsp, it’s mild. Increase or decrease to taste, or add Sriracha at the table.
Q: Can I reduce the sodium?
A: Use low-sodium soy sauce and taste before adding extra salt. The honey and garlic add plenty of flavor, so you often don’t need more salt.
Final thoughts
Give this sticky garlic chicken noodles recipe a try on your next busy night — it’s fast, comforting, and reliably flavorful. If you make it, leave a note about any tweaks you tried so others can learn from your experience.
Sticky Garlic Chicken Noodles
Ingredients
Method
- Cook 8 oz noodles according to package directions. Drain, toss with a tiny bit of oil to prevent sticking, and set aside.
- Pat 1 lb diced chicken dry. Toss with 2 tbsp cornstarch until evenly coated.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and fry until golden and cooked through, about 3–4 minutes per side. Transfer to a plate.
- In the same pan, reduce heat to medium. Sauté 4 minced garlic and 1 tsp grated ginger for 30–45 seconds, then stir in 1/4 cup soy sauce, 3 tbsp honey, and 1/2 tsp red chili flakes. Let simmer for 1–2 minutes to thicken.
- Add the cooked noodles and fried chicken back to the pan. Toss thoroughly so the sauce coats everything. Cook another 1–2 minutes.
- Remove from heat. Scatter chopped green onions and 1 tsp sesame seeds over the top. Serve immediately.