Cut chicken into bite-size chunks.

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.

Heat oil in a deep pot until hot.

Carefully add the chicken and fry until golden brown and cooked through, approximately 4-5 minutes.

Remove the chicken with a slotted spoon and allow to drain on a wire rack.

While the chicken fries, make the sauce by combining soy sauce, honey, rice vinegar, cornstarch, chilli flakes, and garlic. Bring to a simmer in a saucepan.

Cook for a few minutes until the sauce thickens to a syrupy consistency.

Toss the chicken and cooked, drained noodles with the sauce. Scatter over chopped spring onions and serve with coriander.