How to make REAL TAKE AWAY salt and pepper chicken 椒盐鸡 properly

Описание: Salt and pepper chicken is a variation from the more famous spare ribs, chicken wings and pork loin (chop) salt and pepper dish. The method of cooking is the same in terms of vegetables and salt and pepper mix. Whereas the aforementioned dishes have bones in the meat; salt and pepper chicken uses chicken breast to make. The deep frying process is similar to sweet and sour chicken Hong Kong style. The chicken is cut into bite size pieces and mix with egg before coating in potato starch. It is then deep fry in vegetable oil for 3-4 minutes at around 175°C temperature. The chicken is then fried in a wok with salt and pepper vegetables and sprinkle with salt and pepper mix.
Below is my recipe for how to make salt and pepper chicken.

Salt and pepper mix;

3 tablespoon salt
1 tablespoon MSG
1 tablespoon sugar
1 teaspoon 5 spice powder
1 teaspoon pepper powder

Condiments for marinate the chicken breast;
Pinch of salt
Dash of cooking wine
Dash of pepper powder
Drop of sesame oil 

Salt and pepper chicken recipe;
Half raw skinless and boneless chicken breast (see above for marinate chicken breast)
1 large red chilli
2 top white part spring onion
30g onion
3 cloves fresh garlic
1 egg
Some dark soy sauce
Plenty of potato starch
Vegetable oil for deep fry
Salt and pepper mix (see above for ingredient recipe)

Method;
Make the salt and pepper mix by stir fry the salt in a dry and hot wok over low heat until it turn slightly brown (be careful when handle the salt will be very hot).
Leave the salt to cool before adding it with the rest of the ingredients (see my chicken wings salt and chilli video for guidance).
Cut the chicken breast into bite size pieces and marinate with a pinch of salt, cooking wine, pepper powder and some sesame oil for 30 minutes.
Cut the chilli, onion, spring onion and garlic into small pieces.
Break the egg into a bowl and whisk it loose. Pour some into the chicken breast and mix well.
Transfer the chicken breast into the potato starch to coat thoroughly removed onto a plate or bowl.
Heat oil until it reached around 170°C and deep fry the chicken breast for 3-4 minutes. Set aside on a metal strainer.
Heat wok and add a bit of vegetable oil; add the garlic and vegetables. Stir fry for a bit in low heat until the flavour comes out. Add a drop of dark soy sauce.
Add the chicken breast and sprinkle salt and pepper mix over the chicken and vegetables in the wok.
Turn heat up to and add a dash of cooking wine to complete.