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Glazed Teriyaki Chicken Bites with Soy Noodles
Isabella

Glazed Teriyaki Chicken Bites with Soy Noodles

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Ingredients Method

Ingredients
  

  • Ingredients:
  • For the chicken
  • 2 lbs boneless skinless chicken breast cut by hand into uneven bite-size pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • ½ cup cornstarch
  • 2 eggs beaten
  • ½ cup vegetable oil for frying
  • For the teriyaki glaze
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • ½ cup chicken broth
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • For the lo mein
  • 1 lb lo mein egg noodles
  • 2 tbsp vegetable oil
  • 4 cloves garlic minced
  • ¼ cup soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • ¼ cup reserved noodle water
  • To finish
  • 4 green onions sliced
  • 1 tbsp toasted sesame seeds

Method
 

  1. Cut the chicken breast by hand into uneven bite-size pieces and season with the salt, pepper, garlic powder, and ground ginger.
  2. Toss the chicken in the beaten eggs, then coat every piece in cornstarch.
  3. Fry in hot oil in batches until deep golden with craggy crisp edges and cooked through, then drain.
  4. For the glaze, combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and chicken broth in a pan and bring to a simmer.
  5. Whisk in the cornstarch slurry and cook until the glaze turns thick, dark mahogany, and glassy.
  6. Toss the fried chicken through the glaze until every piece is lacquered and shining.
  7. Boil the lo mein noodles until just tender, reserving ¼ cup noodle water before draining.
  8. Heat the vegetable oil, cook the minced garlic 30 seconds, then add the soy sauce, dark soy sauce, oyster sauce, brown sugar, and sesame oil.
  9. Toss the noodles through until every strand turns deep amber-brown and slicked, loosening with noodle water.
  10. Twirl the noodles into a mound on one side of a round white plate and pile the glazed chicken on the other, spooning the extra glaze around both.
  11. Scatter sliced green onions and toasted sesame seeds over the whole plate.