Chicken Curry Amui

Remove meat from bones and cut into 1/4 inch slices. Season with salt, MSG and sherry, mixing well, then add cornstarch and mix thoroughly. Add unbeaten egg whites and 2 tablespoons oil. Mix thoroughly and let stand 10 to 15 minutes. Meanwhile, heat about 2 cups of oil in a wok or pan. The exact amount oil will depend on the size of the pan used. There must be enough oil to cover the chicken. Bring temperature to 250°F; add chicken and keep stirring so pieces will not stick together. Poach for about 2 minutes to seal coating. Chicken should be cooked but not the least bit colored. Test for doneness. When done lift from oil immediately with perforated spoon and drain in a colander or strainer. Add to Curry sauce which follows and reheat. Serve immediately over steamed rice.