Ingredients:

  • 900 g (2 lbs) Boneless, Skinless Chicken Thighs (trimmed of excess fat)
  • 3 tbsp Soy Sauce (low sodium preferred)
  • 2 tbsp Rice Vinegar
  • 2 tbsp Neutral Cooking Oil (e.g., canola or vegetable)
  • 180 ml (¾ cup) Honey
  • 120 ml (½ cup) Chicken Stock (low sodium)
  • 6 cloves Garlic, minced (approx. 2 tbsp)
  • 1 tbsp Fresh Ginger, finely grated
  • 1 tsp Dried Basil
  • ½ tsp Freshly Ground Black Pepper
  • 3 tbsp Cornflour (Cornstarch)
  • 4 tbsp Cold Water (for the slurry)
  • 250g (8 oz) Broad Egg Noodles
  • 2 tbsp Unsalted Butter
  • 2 tbsp Toasted Sesame Seeds (Garnish)
  • 2 Spring Onions (Scallions), thinly sliced (Garnish)

Instructions:

  1. Prep Chicken: Pat the chicken thighs dry with kitchen paper. Season lightly with salt and pepper.
  2. Combine Aromatics: In a medium bowl, whisk together the Soy Sauce, Rice Vinegar, Oil, Honey, Chicken Stock, minced Garlic, grated Ginger, Dried Basil, and Black Pepper.
  3. Load the Slow Cooker: Place the chicken thighs in a single layer at the bottom of the slow cooker insert. Pour the prepared honey garlic sauce evenly over the chicken. Do not stir. Cover the slow cooker.
  4. Slow Cooking: Cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when it shreds easily with a fork.
  5. Slurry Preparation: When the chicken is cooked, make the slurry by whisking the Cornflour (Cornstarch) thoroughly with the 4 tbsp of Cold Water in a small bowl until completely smooth and lump-free.
  6. Thicken Sauce: Carefully pour the liquid sauce from the slow cooker into a medium saucepan. Bring the sauce to a gentle simmer over medium heat. Whisk in the cornflour slurry and stir continuously for 2–3 minutes until the sauce thickens significantly and coats the back of a spoon.
  7. Shred and Combine: Remove the chicken from the slow cooker. Shred the chicken using two forks, if desired, or leave whole. Return the shredded (or whole) chicken to the thickened sauce, ensuring everything is well-coated.
  8. Cook Noodles: While the sauce is simmering, cook the egg noodles according to the package directions (usually 6–8 minutes). Drain them well.
  9. Toss Noodles: Transfer the hot, drained noodles to a large bowl. Toss them immediately with the 2 tbsp of Unsalted Butter until melted and coated.
  10. Assemble and Serve: Pour the sticky Honey Garlic Chicken and sauce over the buttered noodles. Toss gently to combine. Garnish with toasted sesame seeds and sliced spring onions. Serve immediately.