Cut chicken into large bite sized pieces

Add to a large plastic zippered bag along with 3 tablespoons of cornstarch

Shake to coat chicken well with cornstarch

In a large skillet over medium high to high heat add canola oil

Test one piece of chicken to ensure oil is hot enough (should sizzle when added) and add remaining chicken

Sear for 4-6 minutes (depending on thickness) on each side until light golden brown

Transfer to slow cooker

In a small bowl whisk together remaining ingredients (except for noodles) including the other 1 tablespoon of cornstarch to make the sauce

Pour the sauce over the chicken in the slow cooker

Cover and cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked through

Add frozen egg noodles and stir to combine and coat with sauce

Cover and return slow cooker to high heat for another 30-40 minutes or until noodles are fully cooked