Name: Honey Garlic Chicken Cold Noodles
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb Boneless skinless chicken thighs; Salt and black pepper; 1 tbsp Neutral oil; 4 cloves Garlic, minced; 3 tbsp Honey; 2 tbsp Soy sauce; 1 tbsp Unsalted butter; 1 tsp Rice vinegar; 1/2 tsp Chili flakes; 2 tbsp Soy sauce; 1 tbsp Sesame oil; 1 tbsp Rice vinegar; 1 tbsp Chili crisp; 1 tsp Sugar; 1 clove Garlic, finely grated; 2 tbsp Cold water; 8 oz Ramen or thin wheat noodles; Scallions, thinly sliced; Toasted sesame seeds; Chili oil; Fresh red chili, thinly sliced

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Honey Garlic Chicken Cold Noodles | Chef Fatty

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Cook: 20 minTotal: 20 min

The story

Hot glazed chicken on cold sauced noodles is one of the most underrated weeknight moves. The temperature contrast does most of the work. Cold noodles take the edge off the heat, the sticky glaze on the chicken stays glossy and lacquered instead of melting into the bowl, and every bite is doing two things at once.

The chicken is the show. Sear thighs hard until they go deeply golden, build a honey garlic glaze in the same pan so all the fond carries over, return the chicken and spoon glaze over until each piece is fully coated. Rest, slice at an angle so the glaze sets, lay the slices over chilled sesame soy noodles. Twenty minutes, one pan, restaurant-style payoff at home.

Method

Cook the Noodles

01
Boil the noodles according to the package. Drain and rinse immediately under cold running water until completely cold. Shake off excess water and set aside.

Sauce the Noodles

02
Combine the soy sauce, sesame oil, rice vinegar, chili crisp, sugar, and grated garlic in a large bowl. Add the cold water and stir until smooth. Add the cold noodles and toss until every strand is fully coated. Set aside and let everything sit together while you cook the chicken, the noodles will keep absorbing the sauce.

Sear the Chicken

03
Heat the oil in a wide skillet over medium-high. Season the chicken with salt and pepper. Sear 4 to 5 minutes undisturbed until deeply golden. Flip and cook 3 to 4 more minutes. Remove and set aside.

Glaze the Chicken

04
In the same pan over medium heat, add the minced garlic and cook 20 seconds. Add the honey, soy sauce, butter, rice vinegar, and chili flakes. Stir and let the glaze bubble and reduce 1 to 2 minutes until thick and sticky.
05
Return the chicken to the pan. Toss and spoon the glaze continuously over each thigh until fully coated and lacquered, 30 to 60 seconds. Remove and rest 2 minutes.

Slice and Plate

06
Slice the chicken at an angle. Mound the sauced noodles in a wide bowl. Lay the sliced chicken on top, glazed side up. Scatter the sliced scallions over the chicken. Finish with sesame seeds, a heavy chili oil drizzle, and red chili slices.

Chef's note

Cold and hot is the whole concept. Cold glossy noodles, hot sticky glazed chicken. Serve immediately.
Sauce the noodles early. They keep absorbing flavor while the chicken cooks. You get more depth than a last-minute toss.
Watch the glaze closely. Honey caramelizes fast. Thick and sticky is the target, not burnt.
Rest the chicken before slicing. The glaze sets and stays glossy. Slice too early and it runs off.