Pop the chicken into a bowl, along with the MSG and cornflour, then mix well
Make the batter by whisking together the flour, bicarbonate of soda, salt, water and milk
Dip the chicken into the batter and then straight into oil heated to 170°C
Cook the chicken balls for 5-6 minutes or until the internal temperature of the chicken reaches at least 75°C
Drain onto kitchen paper
Serve the crispy balls along with a portion of fried rice and sweet-and-sour sauce
