Add the egg to a bowl and coat the chicken strips in the egg, shaking off any excess. In another bowl, combine the cornflour, chilli powder, Chinese 5 spice, garlic powder, salt and pepper. Spray with the low-calorie oil and air-fry the chicken at 180°C for 15 minutes.

Once the chicken is cooked, fry the pepper and onion in a pan over a medium heat, then add the crushed garlic, soy sauce, rice wine and chilli flakes.

Add the chicken to the pan and stir to combine, cooking until everything is heated through.

Calories: 595 per serving.

Serving this with 200g rice will add 260 calories per portion.