HOISIN SESAME CHICKEN WITH GLASS NOODLES
- WineCheeseScallops
- Jun 17
- 6 min read
If you're looking for a quick and satisfying dinner that delivers restaurant-quality flavor at home, this Hoisin Sesame Chicken with Glass Noodles is a recipe you'll want to keep on repeat. Tender pieces of chicken thigh are lightly coated and pan-seared until golden before being simmered in a rich, savory-sweet sauce made with hoisin, sesame oil, garlic, ginger, and soy sauce. Served over chewy Korean-style glass noodles, every bite is packed with bold Asian-inspired flavors.
What makes this dish especially appealing is how simple it is to prepare. While the chicken simmers in the flavorful sauce, the glass noodles cook in just a few minutes, making this an ideal weeknight meal. Finished with fresh green onions and sesame seeds, it's a comforting bowl of noodles that feels both hearty and fresh.
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Hoisin Sauce
Hoisin sauce is the star of this recipe, providing a rich blend of sweet, savory, and slightly tangy flavors. Its thick consistency helps create a glossy sauce that clings beautifully to both the chicken and noodles.
Korean-Style Glass Noodles
Made from sweet potato starch, Korean glass noodles have a pleasantly chewy texture that pairs perfectly with the sticky hoisin sesame sauce. They absorb flavor exceptionally well while maintaining their signature bite.
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The Origin of This Dish
This recipe draws inspiration from several popular Asian cuisines. The combination of soy sauce, sesame oil, garlic, and ginger reflects classic East Asian flavor profiles, while the use of Korean sweet potato glass noodles adds texture commonly found in dishes like japchae. By pairing these elements with hoisin sauce and tender chicken thighs, this recipe creates an easy fusion-style meal that's approachable for home cooks while delivering bold, satisfying flavors.
While this recipe is not a traditional dish from any one country, it incorporates ingredients that have become staples throughout modern Asian-inspired cooking. Hoisin sauce, often used in Chinese cuisine, brings a rich sweetness and depth of flavor, while toasted sesame oil, fresh ginger, and soy sauce contribute the aromatic qualities commonly found across East Asian recipes. The combination of these ingredients with Korean glass noodles creates a comforting fusion dish that showcases how flavors and cooking techniques from different cultures can come together in a simple, delicious meal.
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Helpful Tips, Serving Suggestions, and Storage
Tips
Make sure the oil is fully heated before adding the chicken to achieve a golden, lightly crispy exterior.
Avoid overcrowding the pan, which can cause the chicken to steam instead of sear.
Stir the glass noodles occasionally while cooking to prevent them from sticking together.
Rinse the noodles under cold water after draining to maintain their chewy texture.
Serving Suggestions
Serve with steamed broccoli, bok choy, or snap peas for a complete meal.
Add a drizzle of chili crisp or sriracha for a spicy kick.
Pair with a crisp cucumber salad to balance the rich sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet with a splash of water to loosen the sauce.
Freezing is not recommended, as the texture of the glass noodles can become overly soft when thawed.
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Why This Recipe Stands Out
This Hoisin Sesame Chicken with Glass Noodles combines the best elements of a takeout favorite with the freshness and control of a homemade meal. The chicken stays juicy thanks to the use of chicken thighs, while the sauce develops layers of flavor from hoisin, sesame oil, garlic, and ginger. The chewy glass noodles provide a unique texture that sets this dish apart from traditional rice or wheat noodle recipes. Best of all, it's a simple one-pan protein paired with quick-cooking noodles, making it perfect for busy weeknights.
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Hoisin Sesame Chicken with Glass Noodles
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients
For the Chicken
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
⅓ cup arrowroot flour or cornstarch
3 tablespoons canola oil
For the Sauce
⅓ cup low-sodium soy sauce
2 tablespoons toasted sesame oil
⅔ cup hoisin sauce
3 tablespoons rice wine vinegar
2 cloves garlic, mashed
2 teaspoons fresh ginger, grated
2 teaspoons arrowroot flour or cornstarch
¼ cup coconut sugar or brown sugar
For the Noodles
3 (3.5-ounce) packages Korean-style glass noodles
For Garnish
Green onions, sliced
Sesame seeds
Instructions
Place the chicken pieces in a medium bowl and toss with the arrowroot flour or cornstarch until evenly coated.
In a measuring cup or mixing bowl, whisk together the soy sauce, sesame oil, hoisin sauce, rice wine vinegar, garlic, ginger, arrowroot flour, and coconut sugar until smooth and fully combined.
Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in a single layer. Cook undisturbed for about 4 minutes to develop a golden crust.
Stir and turn the chicken pieces, then continue cooking for another 4 to 5 minutes until browned and nearly cooked through.
Pour the prepared sauce over the chicken and toss until every piece is evenly coated.
Cover the skillet, reduce the heat to low, and simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.
While the chicken cooks, prepare the glass noodles according to the package directions, stirring occasionally to prevent sticking.
Drain the noodles and rinse them under cold water. Set aside until ready to serve.
Divide the noodles among serving bowls and spoon the hoisin sesame chicken and sauce over the top.
Garnish with sliced green onions and sesame seeds before serving.
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Frequently Asked Questions
What are Korean-style glass noodles?
Glass noodles are translucent noodles made from sweet potato starch. They have a chewy texture and are commonly used in Korean dishes such as japchae.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works well, though chicken thighs tend to stay juicier and more flavorful during cooking.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free hoisin sauce and tamari in place of soy sauce.
Can I make this ahead of time?
Yes. The chicken and sauce can be prepared up to two days in advance and reheated when ready to serve.
What vegetables can I add?
Broccoli, bell peppers, snap peas, carrots, mushrooms, and bok choy are all excellent additions.
Can I make it spicy?
Absolutely. Stir chili crisp, sriracha, red pepper flakes, or sambal oelek into the sauce to add heat.
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Their high-quality selection never disappoints!
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