Butterfly chicken breasts and cut into thin strips. Add chicken breast to a large bowl, along with soy sauce, egg white, salt and white pepper, then mix until combined. To a separate large bowl, add cornflour, then dip each piece of chicken into cornflour until coated and transfer to a lined baking tray. Spray chicken pieces with fry lite all over, then bake for 25 mins. To achieve a golden and crispy piece chicken, flip each piece every ten mins.

In a small bowl, mix together all Sweet Chilli Sauce ingredients.

Once chicken pieces are golden and crispy, remove from oven and add to a small pan along with 1/2 of Sweet Chilli Sauce on low heat. Toss to coat chicken pieces in Sweet Chilli Sauce and simmer until sauce thickens and sticks to chicken.

Bring a large saucepan of water to boil and add egg noodles. Turn off heat after adding noodles and allow them to sit for 3-4 mins.

Meanwhile, for the stir fry, heat oil in a large, non-stick pan or wok, then add garlic and ginger, sauté for 1 min before adding red pepper. Cook red pepper for 2-3 mins, stirring regularly, then transfer egg noodles, using a pair of tongs, directly from saucepan to pan along with Sweet Chilli Sauce. Toss to combine, then add Crispy Chicken pieces coated in Sweet Chilli Sauce and spring onion to pan/ wok, reserving some chicken pieces to top when serving. Combine everything once more, then serve immediately and garnish with sesame seeds.