Crispy soy honey chicken and noodles with sticky sauce is the kind of recipe you'll come back to time and time again. It's the perfect take-out at home recipe that will have everyone begging for seconds.
Whisk the flour, cornstarch and salt together in a large bowl. In a separate bowl, whisk the eggs and 1 tablespoon soy sauce together.
Coat the chicken first in the flour then in the egg and again in the flour, pressing the flour onto the chicken to make sure it's well covered.
Heat oil in a deep pot (I used 6 cups of oil). The oil is hot enough when a wooden chopstick sizzles when pushed to the bottom of the pot.
Carefully add the chicken and allow to fry until the chicken is golden brown, crisp and cooked through, approximately 4-5 minutes.
Remove with a slotted spoon and allow to drain on a wire rack set over a sheetpan.
While the chicken fries, make the sauce. Combine the soy sauce, honey, rice vinegar, cornstarch, chilli flakes and garlic and whisk together. Pour into a saucepan and bring to a simmer.
Cook for a few minutes until the sauce has thickened. The sauce should have a syrupy consistency but not be too thick. If the sauce is very thick, add a few tablespoons of water and stir through.
Toss the chicken and cooked, drained noodles with the sauce. Scatter over spring onions and serve with coriander/cilantro.