Sweet and Sour Crispy Chicken and Noodle Stir Fry

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  1. Start by preparing your chicken marinade. In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic, ginger, and honey. Add your chicken pieces, ensure everything is well coated, and set aside for 20 minutes. 
  2. Meanwhile, prepare the sweet and sour sauce. Place all of the ingredients except from the cornstarch slurry (cornstarch and water) into a pan, and bring to a boil. Reduce the heat to medium, add your cornstarch slurry, then cook for a few minutes until thickened. Set aside. 
  3. In a bowl, mix together your plain flour and cornstarch. Add all of your marinated chicken pieces, and toss to coat - adding them all at the same time increases the crunchy texture of the chicken. Leave to sit for a few minutes. 
  4. Add about 2 inches of oil to a heavy pan, and fry the chicken until golden. 
  5. Cook your mama noodles. While they’re cooking, add your vegetables to a wok on a high heat with a good splash of oil. Once they’re just starting to soften, add your cooked noodles and toss so everything is evenly distributed. Add half of your sauce to the noodle mixture and your seasoning packet. Toss the fried chicken in the rest of the sauce. 
  6. Plate up your stir fried veg and noodles, top with your crispy chicken, sliced spring onions, sesame seeds, and red chilli.