Ingredients:

  • 1 kg (2.2 lbs) Boneless, Skinless Chicken Thighs (trimmed)
  • 30 ml (2 tbsp) Soy Sauce (low-sodium preferred)
  • 120 ml (½ cup) Honey (good quality clear honey)
  • 120 ml (½ cup) Low-Sodium Soy Sauce (or Tamari for GF option)
  • 60 ml (¼ cup) Rice Wine Vinegar (not seasoned)
  • 15 ml (1 tbsp) Sesame Oil (Toasted)
  • 15 g (5 cloves) Garlic, finely minced
  • 15 g (1 tbsp) Fresh Ginger, grated or finely minced
  • 5 ml (½ tsp) Red Pepper Flakes (optional, for a kick)
  • 250 ml (1 cup) Chicken Stock (low-sodium)
  • 45 ml (3 tbsp) Cornflour (Cornstarch)
  • 60 ml (¼ cup) Cold Water
  • 350 g (12 oz) Wide Egg Noodles (or preferred noodle type)
  • Salt and Black Pepper, to taste
  • 3 Spring Onions (Scallions), sliced finely (Garnish)
  • 10 ml (2 tsp) Toasted Sesame Seeds (Garnish)

Instructions:

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and lightly season with salt and pepper. Place them evenly into the bottom of the slow cooker insert. Drizzle the 2 tbsp of soy sauce over the chicken.
  2. Combine the Sauce: In a separate medium bowl, whisk together the honey, the remaining soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, pepper flakes (if using), and the 1 cup of chicken stock until fully combined.
  3. Pour and Cook: Pour the entire sauce mixture over the chicken thighs in the slow cooker, ensuring the chicken is mostly submerged. Cover the slow cooker. Cook on LOW for 6–6.5 hours or on HIGH for 3–3.5 hours.
  4. Remove Chicken: Transfer the cooked chicken to a cutting board using tongs or a slotted spoon. Shred the chicken coarsely using two forks and set aside.
  5. Create the Slurry: In a small bowl, whisk together the cornflour and the cold water until smooth and lump-free.
  6. Thicken the Sauce: Pour the slurry into the slow cooker pot with the remaining sauce. Stir well to incorporate. Turn the slow cooker setting to HIGH and cook, uncovered, for 10–15 minutes, stirring occasionally, until the sauce has noticeably thickened into a beautiful, glossy glaze.
  7. Cook the Noodles: While the sauce is thickening, cook the wide egg noodles according to the package directions. Drain thoroughly and immediately toss with a small splash of sesame oil to prevent sticking.
  8. Combine and Serve: Return the shredded chicken to the thickened sauce and stir gently to coat completely in the honey-garlic glaze. Taste the sauce and adjust seasonings (more soy for salt, vinegar for tang).
  9. Plating: Divide the cooked noodles among serving bowls. Spoon the sticky honey garlic chicken and ample sauce over the noodles. Garnish generously with sliced spring onions and toasted sesame seeds.