Honey and garlic chicken with udon noodles

Sometimes I need a dish that brings together everything I love about cooking: strong flavors, quick preparation and a bit of show in the wok. My honey and garlic chicken with udon noodles is just such a dish. The sweetness of the honey, the hearty aroma of the garlic, juicy fried chicken and these wonderfully soft, elastic udon noodles – a real soul food moment for me.

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I’ve made this recipe dozens of times and I’m always amazed at how well the individual components work together. Before I tell you how I prepare it, let’s take a closer look at two highlights: the udon noodles and the combination of honey and garlic. And then there’s a word about firepower – because my Roaring Dragon plays a crucial role here.

Udon noodles – thick, soft and full of history

For me, udon are some of the most exciting noodles that Asian cuisine has to offer. While ramen tends to be thin and firm to the bite, udon are the exact opposite: thick, soft, slightly elastic and with a texture that you simply have to experience.

Traditionally, they consist of nothing more than wheat flour, salt and water. It sounds simple, but it is ingenious. Udon have a long history in Japan and are more than just a filling side dish – they are a piece of culture. In some regions, they are even seen as a symbol of longevity. And yes, it really is true: the dough is traditionally kneaded with the feet. Wrapped in cloth to keep it hygienic, it is then stamped on until the dough is perfectly smooth.

What I personally like about udon is that they are incredibly versatile. Whether in a hot broth, fried in a wok or cold with a dip – they work in any preparation. In this honey and garlic chicken recipe, they are the ideal partner for me because they absorb the strong honey and garlic sauce wonderfully and still retain their texture. Why not also try “Iberico pluma with black bean sauce and udon noodles” or “Chinese stir-fry with venison and udon noodles”.

If you can get them fresh from an Asian store: perfect. But even the vacuum-packed noodles from the supermarket are perfectly usable. The only important thing is to boil them briefly before frying, then drain and mix with a little sesame oil. This way they won’t stick and are ready for their grand entrance.

Honey and garlic – a dream team in the pan

I don’t know about you, but I think honey and garlic are one of the most ingenious combinations ever. One is sweet, soft, almost soothing. The other spicy, strong, direct. Together they are unbeatable. And I still had some wonderful honey here that I had bought on the roadside in Kyrgyzstan.

When garlic pops in hot oil, it develops a nutty, almost caramel-like aroma. And if you then add honey, you get that typical sticky, shiny glaze that makes meat or vegetables simply irresistible. For me, this is a prime example of how opposites attract and together they are more than the sum of their parts. Definitely perfect for conjuring up a honey and garlic chicken recipe.

And apart from the taste: garlic has been known for centuries as a remedy – antibacterial, good for the immune system. Honey provides energy, has an anti-inflammatory effect and is rich in enzymes. That makes this combination not only delicious, but also a little power package for the body.

In this dish, it ensures that the chicken remains crispy and glazed on the outside and juicy on the inside. And when the udon noodles soak up the rest of the sauce, it’s one of those moments when I know: this is exactly why I cook – preferably in a wok on the Roaring Dragon.

The Roaring Dragon – firepower you can taste

Let’s be clear: a wok dish thrives on heat. And by that I don’t mean a slightly higher flame on the gas hob, but a real fire. My Roaring Dragon is the perfect tool for this.

This high-performance wok burner is not for the faint-hearted. With its enormous power of 24kW, it gets the wok smoking within seconds. The result? Wok heat – that unique, slightly smoky aroma that you only get with extreme heat.

For my honey-garlic chicken, this means that the meat browns immediately, gets roasted flavors and remains juicy at the same time. The vegetables stay crisp and fresh because they only have brief contact with the heat. And the pasta absorbs the sauce without becoming soggy.

But to be honest: it’s not just the result that counts, but also the way to get there. Cooking on the Roaring Dragon is an experience. The hissing, the flames, the speed – it feels like a small live show in your own garden. And that’s exactly what makes it so appealing to me. You can find some wok recipes on my blog, take a look.

I am very happy to offer you now 10% discount on all wok burners and sets from Roaring Dragon*! Use my code “Chopstick_BBQ” for this.

Here’s how it works: My way to honey-garlic chicken with udon

I don’t want to recite the exact list of ingredients here – you’ll find that at the end of the recipe. But I’ll take you through my process:

1. Prepare the chicken: I prefer to use leg meat because it stays juicier than breast, but use whatever is available, turkey works too. Cut into bite-sized pieces, marinate briefly with a little sesame oil and starch.
2. Precook the udon: Briefly place in boiling water, drain, rinse with cold water and mix with sesame oil.
3. Heat up the wok: the Roaring Dragon sizzles immediately. Pour in the oil and off you go.
4. Add the chicken: Sear until golden brown on the outside.
5. Start the aromas: briefly roast the garlic – just until it smells fragrant.
6. Make the sauce: Honey, soy sauce, lime, sesame oil, cooking wine – stir in quickly until everything is glazed.
7. Add vegetables: Peppers, broccoli, mangetout – anything you like that stays crunchy.
8. Fold in the pasta: Toss briefly so that they absorb the sauce.
9. Finish: Sprinkle with sesame seeds and spring onions. Done.

The great thing is that it’s quick and easy. Everything together takes less than 15 minutes – perfect for during the week.

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