This 20-minute spicy honey chicken pairs crispy breaded chicken tenders in a glossy honey-soy-chili glaze with instant ramen noodles for an Asian-inspired weeknight meal that delivers restaurant-quality flavor with minimal prep.
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Cook the frozen chicken tenders in an air fryer at 190°C (375°F) for about 13 minutes, or according to package directions.
While the chicken is cooking, prepare the sauce. In a small bowl, combine the dark soy sauce, oyster sauce, chili oil, rice vinegar, and honey. Mix well and set aside.
Once the chicken is cooked and crispy, remove it from the air fryer and chop it into bite-sized pieces.
Heat sesame oil in a large pan or skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
Pour the prepared sauce mixture into the pan. Bring to a simmer and let it cook until it thickens slightly.
Add the chopped chicken to the sauce in the pan. Stir well to ensure all the chicken pieces are evenly coated.
Remove the sauced chicken from the pan and set it aside on a plate.
In the same pan, place the blocks of instant ramen noodles. Pour 750ml of boiling water over them.
Add the seasoning packets that came with the ramen. Stir everything together and cook until the noodles are soft and have absorbed most of the water.
Return the spicy honey chicken to the pan with the cooked noodles.
Garnish with sliced spring onions, mix everything together, and serve immediately.
Refrigerate leftover chicken and glaze together in an airtight container up to 3 days; reheat gently over low heat or microwave. Store cooked ramen separately and freshen with boiling water before serving.
Yes. Pound fresh chicken breasts to ½-inch thickness, bread them, and pan-fry until golden and cooked through (165°F internal temp), about 6-8 minutes total.
Mix 1 tsp cornstarch with 1 tbsp water before adding to the pan, or simmer the sauce uncovered for 1-2 minutes after tossing the chicken.
Cook chicken and glaze up to 2 days ahead; store separately. Cook ramen fresh when ready to serve and toss with the warmed chicken and sauce.
Use sriracha (1-2 tsp), red pepper flakes (½ tsp), or sambal oelek (1 tsp) mixed into the glaze. Adjust to taste for heat level.
The glaze recipe scales linearly; double all sauce ingredients for 2 lb chicken and 6 packs ramen. Cook chicken in batches if needed.
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