Place batter mixing bowl in the fridge with the flour, baking powder and salt.

Marinade: Mix Chicken and Marinade in a bowl. Refrigerate for 30 minutes.

Dust: Spread the ½ cup cornflour/cornstarch on a shallow plate. Scatter over about 8 to 10 chicken pieces, toss to coat, shake off excess, put on a plate. Repeat with all chicken.

Rack: Place a rack on a tray (for draining).

Heat oil: Fill small pot or large saucepan with 4cm / 1.7" oil. Heat to 180°C/350°F on medium high stove.

Make Cold Batter: Whisk together flour, cornflour/cornstarch, baking powder and salt. Pour in 7 tbsp soda water, then do minimum whisks just to combine.

Dredge: Drop 8 or so pieces of chicken into the batter. Turn to coat, then carefully place in oil.

Fry #1: Cook for 3 minutes until light golden and crispy.

Drain & repeat: Place on rack, repeat with remaining chicken.

Cool chicken for 20 minutes. Meanwhile, make Sauce.

Honey Sauce: Place ingredients in a large saucepan over medium heat. Bring to simmer, then leave to simmer for 3 minutes.

Fry #2: Heat oil to 200°C/390°F. Add in half the chicken. Cook for 90 seconds until it changes from pale golden to very golden, then remove onto rack.

Repeat with remaining chicken.

Toss in Sauce: Tumble into saucepan with sauce, use rubber spatula to quick toss until coated with sauce.

Pile chicken up over crispy noodles (if using), scatter with sesame seeds and green onion and serve.

Puffy Crispy Noodles (optional): At any point while oil is hot, drop wad of noodles into hot oil, wait 3 seconds until it puffs up, then remove with tongs.