Cut chicken breasts into 3 x 1 inch strips and place in a bowl.

Season chicken with green seasoning and salt. Toss.

Combine rice cooking wine, 2 tbsp cornstarch, sugar, and soy sauce.

Place strips into bowl and toss.

Cover with a plastic wrap and leave to marinade for an hour.

In another bowl combine 4 tbsp cornstarch with the ground almonds.

Place egg in a bowl and beat lightly.

Dip the chicken strips in egg then in the almond mixture.

Set aside for 10 minutes.

Heat oil in a deep pot. Deep fry for 3 minutes, or until golden brown.

Remove from oil and drain on paper towels.

Serve on a bed of lettuce with sweet and sour sauce or plum sauce.