Instructions
Step 1: Cook the noodles according to package instructions, then drain and set aside.
Step 2: In a bowl, season the chicken pieces with salt, black pepper, and garlic powder.
Step 3: Toss the chicken in cornstarch until evenly coated.
Step 4: Heat vegetable oil in a large skillet over medium-high heat.
Step 5: Cook the chicken pieces until golden brown and crispy on all sides.
Step 6: In a separate bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, oyster sauce, and sesame oil.
Step 7: Pour the sauce into the skillet with the chicken and stir well.
Step 8: Add the cornstarch slurry and simmer until the sauce thickens and becomes glossy.
Step 9: In another pan, toss the cooked noodles with soy sauce, oyster sauce, and sesame oil until coated.
Step 10: Plate the noodles alongside the sticky chicken.
Step 11: Garnish with sliced green onions before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet or microwave with a splash of water to loosen the sauce.
For the best texture, reheat the chicken separately to help maintain some crispness.
This dish can also be frozen for up to 2 months, though the noodles are best enjoyed fresh.
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