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Add the chicken, MSG and cornflour to a bowl and mix well.
In a separate bowl, whisk together the flour, bicarbonate of soda, salt, almond milk and water until smooth.
Heat the oil to 170°C.
Dip each piece of chicken into the batter, then carefully lower it into the oil.
Fry in batches for 5–6 minutes, until golden and cooked through.
Check the chicken reaches 75°C inside, then drain on a wire rack.
Serve with sweet and sour sauce and fried rice.
Mix 2 tbsp tomato ketchup, 2 tbsp sweet chilli sauce, 2 tbsp light soy sauce, 50ml rice wine vinegar, 50g caster sugar, 50ml orange juice and ½ tsp MSG in a pan.
Bring to the boil, stirring until combined.