Whisk the eggs and season with salt and black pepper, add the whisked eggs to the chicken and stir well

Dip each piece of chicken, shake off the excess egg in the cornstarch

Coat thoroughly in cornstarch, pressing it into the chicken so the coating sticks well

Heat oil to around 180°C

Fry the coated chicken pieces for 4–5 minutes until golden brown and crispy

Remove and drain on a rack or paper towel

Set aside

In a bowl combine oyster sauce, MSG, dark soy sauce, rice vinegar, cornstarch, white pepper and lukewarm water

Whisk until smooth

Set aside

Heat a wok or large frying pan over high heat

Add a little oil

Fry sliced red onion and 4 cloves of chopped garlic

Cook for about 1 minute until fragrant

Char the noodles

Add the cooked noodles to the pan

Spread them out evenly

Press them down into the pan

Leave undisturbed for 1–2 minutes so they develop char and colour

Pour the chow mein sauce into the pan

Add the white parts of the spring onions

Stir fry for 30 seconds to 1 minute until the sauce thickens and coats the noodles

Add beansprouts, green parts of spring onions and the remaining chopped garlic

Stir fry for 30–60 seconds until the prawns are cooked and everything is combined

The garlic goes in raw at this stage to add the classic takeout style flavour

Add the crispy chicken

Add the fried chicken back into the pan

Toss everything together until evenly combined

Serve immediately and I promise you it will taste just like restaurant/takeout style chicken chow mein!