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PREP 45 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

For the marinade/sauce
  • 2 tbsps Honey
  • 4 tbsps Soy Sauce
  • 2 Cloves minced garlic
  • 1 tbsp Brown sugar
  • 1 tsp Fresh ginger minced/dry ginger powder
  • 1 tbsp Sriracha sauce
  • 1 tbsp Rice vinegar
  • 3 tbsps Sesame oil
  • Salt and pepper to taste
The rest of it
  • 2 Chicken Legs
  • 2 Pouches of Udon noodes
  • 1 Large carrot halved and finely chopped
  • 1 red onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 2 Pak Choi (roughly chopped)
  • 1 Small bunch of spring onions (finely chopped)
  • 2 Heaped tablespoon Sesame seeds
  • (Optional) Small bunch of coriander finely chopped for garnish
  • 30 ml Sesame Oil
  • 30 ml Soy Sauce
Sticky Sesame Chicken with Udon Noodles

Sticky Sesame Chicken with Udon Noodles

The sauce....

  • Add all ingredients together ensuring it is all fully mixed together.
  • Add the chicken to the mix ensuring its all coated. Pop in the fridge for a minimum of 1 hour and up to 24 hours.


Time to eat...

  • Preheat the oven to 200℃
  • Add your chicken to a roasting dish, baste it all over and salt the skin and put in the oven for 15 minutes
  • Remove from the oven and add more of the sauce to the skin to rebaste. Put back in the oven for a further 15 minutes or until 75℃ internal temperature
  • Add the soy, sesame oil, chilli and garlic to the wok on a high heat and cook for 2 minutes
  • Add the carrots and onion and cook until softened
  • Add the Udon noodles to the pan as well as the pak choi. Toss fully and cook for 3-4 minutes
  • Remove the chicken from the oven and scatter with sesame seeds over the top and allow to rest for a few minutes
  • Drain juices and sauce from the tray the chicken was in into the noodles
  • Add the spring onion and toss through thoroughly and cook for 1-2 minutes
  • Serve up the noodles, add some fresh coriander and serve the chicken on top
  • Enjoy!
Sticky Sesame Chicken with Udon Noodles

Sticky Sesame Chicken with Udon Noodles

PREP 45 minutes
TOTAL 45 minutes
favorite
print
like
SERVES
US | METRIC

INGREDIENTS

For the marinade/sauce
  • 2 tbsps Honey
  • 4 tbsps Soy Sauce
  • 2 Cloves minced garlic
  • 1 tbsp Brown sugar
  • 1 tsp Fresh ginger minced/dry ginger powder
  • 1 tbsp Sriracha sauce
  • 1 tbsp Rice vinegar
  • 3 tbsps Sesame oil
  • Salt and pepper to taste
The rest of it
  • 2 Chicken Legs
  • 2 Pouches of Udon noodes
  • 1 Large carrot halved and finely chopped
  • 1 red onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 2 Pak Choi (roughly chopped)
  • 1 Small bunch of spring onions (finely chopped)
  • 2 Heaped tablespoon Sesame seeds
  • (Optional) Small bunch of coriander finely chopped for garnish
  • 30 ml Sesame Oil
  • 30 ml Soy Sauce

The sauce....

  • Add all ingredients together ensuring it is all fully mixed together.
  • Add the chicken to the mix ensuring its all coated. Pop in the fridge for a minimum of 1 hour and up to 24 hours.


Time to eat...

  • Preheat the oven to 200℃
  • Add your chicken to a roasting dish, baste it all over and salt the skin and put in the oven for 15 minutes
  • Remove from the oven and add more of the sauce to the skin to rebaste. Put back in the oven for a further 15 minutes or until 75℃ internal temperature
  • Add the soy, sesame oil, chilli and garlic to the wok on a high heat and cook for 2 minutes
  • Add the carrots and onion and cook until softened
  • Add the Udon noodles to the pan as well as the pak choi. Toss fully and cook for 3-4 minutes
  • Remove the chicken from the oven and scatter with sesame seeds over the top and allow to rest for a few minutes
  • Drain juices and sauce from the tray the chicken was in into the noodles
  • Add the spring onion and toss through thoroughly and cook for 1-2 minutes
  • Serve up the noodles, add some fresh coriander and serve the chicken on top
  • Enjoy!