Ingredients:

  • 4 medium Boneless, skinless chicken breasts (approx. 600g / 1.3 lbs), diced into 1-inch pieces
  • 2 large Eggs, whisked
  • 3 Tbsp (45g) Cornstarch
  • 1 Tbsp (15ml) Light Soy Sauce
  • ½ tsp White Pepper
  • Neutral Oil (e.g., Rapeseed/Canola or Sunflower oil) for shallow frying
  • 2 cloves Garlic, finely minced
  • 1 inch Fresh Ginger, peeled and finely minced (approx. 1 Tbsp)
  • 1 small Red Chilli, deseeded and finely minced
  • 6 Tbsp (90ml) Dark Soy Sauce
  • 4 Tbsp (60ml) Honey or Maple Syrup
  • 2 Tbsp (30ml) Rice Vinegar
  • 1 Tbsp (15ml) Sesame Oil (Toasted)
  • 1 tsp Cornstarch (mixed with 1 Tbsp cold water to form a slurry)
  • 375g (13 oz) Dried Egg Noodles (or Udon/Ramen noodles)
  • 2 Tbsp (30ml) Neutral Oil
  • 1 large Red Onion, thinly sliced
  • 1 large Carrot, julienned
  • 1 Red Bell Pepper (Capsicum), thinly sliced
  • 4 Spring Onions (Scallions), sliced diagonally (divided use: 3 for cooking, 1 for garnish)

Instructions:

  1. Prepare the Chicken: Place the diced chicken into a bowl. Whisk the eggs with 1 Tbsp of light soy sauce and white pepper, pour over the chicken. Add 3 Tbsp of cornstarch and toss thoroughly until every piece is coated in a thin, sticky batter.
  2. Cook the Chicken: Heat approximately 1 inch of neutral oil in a wok or skillet over medium-high heat (about 180°C / 350°F). Carefully drop the chicken pieces into the hot oil without overcrowding. Fry for 3-4 minutes per batch, turning, until golden brown, crisp, and cooked through. Remove and drain on a wire rack. Wipe the wok clean.
  3. Prepare Noodles: While the chicken is cooking, boil the egg noodles according to package instructions until just al dente. Drain, rinse briefly with cold water to stop cooking, and set aside.
  4. Sauté Aromatics and Vegetables: Return the clean wok to high heat. Add 2 Tbsp of neutral oil. Sauté the minced garlic, ginger, and chilli for 30 seconds until fragrant. Add the sliced red onion, carrot, bell pepper, and 3 sliced spring onions. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crunchy.
  5. Make the Glaze: Reduce the heat slightly. Pour in the Dark Soy Sauce, Honey, Rice Vinegar, and Sesame Oil. Bring the sauce to a quick simmer.
  6. Thicken and Combine: Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 Tbsp cold water) and pour it into the simmering sauce. Stir constantly for 30 seconds until the glaze thickens instantly. Return the crispy chicken pieces to the wok and toss until fully coated and glistening.
  7. Finish and Serve: Add the prepared noodles to the wok and toss everything together thoroughly for 1 minute until the noodles are hot and sticky. Transfer immediately to bowls and garnish with the remaining sliced spring onion.