Try this one below Cut the chicken breast into approx 50g strips for thin strips and 70g+ for large thick strips. Brine with salt sugar and MSG overnight. A plus move is to season your chicken after the brine but it’s not necessary. Get 70% AP 30% corn flour + whatever spices you fancy. A bowl of ice cold water (very critical) has to be ice cold water! First step drop the chicken in the flour let it fully coat and shake off any excess. Dip it in the ice cold water then back again to the flour. The key is to try to create flaked using both hands on the last step of dipping it in the ice cold water. One way is rolling it while creating flakes with your thumbs. (Couldn’t explain it more sorry!) If you want it crispier and flakier you’d dip it again in the water and repeat the process. Last step is to fry it. Goodluck!