Cut chicken into bite sized pieces. Prepare the egg in one shallow bowl and the cornflour in another bowl. Add the flour, salt, black pepper, garlic powder, onion powder, paprika cheyen pepper and msg in a separate larger bowl.

Dip chicken in cornflour then the egg wash. Make sure all areas of chicken are covered. Finally dunk in the seasoned flour and set aside.

Heat up oil in large pan or skillet and begin frying the chicken (may need two batches) turning often until brown and crispy. 6-12 minutes.

Add all of the sauce ingredients to a separate hot wok stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the fried chicken in and toss in the sauce to coat. Cook for 1-2 minutes. Can leave on low heat for a while before serving if you need.

Serve over white rice with sesame seeds and green onion.