Cut the chicken breast in half ( butterfly them then cut )

Mix all the dry ingredients (pepper, salt , MSG , potato starch and custard powder)together

Take out about a 1/4 of it and maybe x with water until you have a beaten egg consistency

Heat your air fryer to 180c or heat oil in a pan

Dip the chicken in the dry mix , then the wet , then back in the dry

Air fry or cook until crispy and coloured

Put the water , squash bowl, sugar .lemon juice and lemon curd in a saucepan and boil , stirring so the lemon curd dissolves .

Remove from the heat

Heat a little oil in a frying pan . Add the sliced onions as they soften add in the salt and MSG.
Just as they start to colour add in half the sauce . Boil and stir , now add the cornflour water paste and stir until thickened .

Slice each piece of chicken arrange on top of rice and spoon over the sauce

The remaining sauce will keep about a month in the fridge