In a large bowl, add the self raising flour, sea salt, MSG and water. Add the frozen chips and mix well by hand, adding a touch more flour or water as needed until the chips are lightly coated in the batter.
Carefully drop the battered chips one by one into the hot oil and fry for 3-4 minutes, stirring occasionally until the chips are just beginning to colour. Drain from the oil with a slotted spoon and set aside for 5 minutes. Fry the chips once more until golden and crispy. Drain and set aside once more.
Heat a wok or large frying pan over a medium heat. Add the vegetable oil, chopped garlic in oil, onion, green pepper, carrot and spring onion. Stir-fry for 20-30 seconds. Add the cooked chips and the salt and pepper seasoning and stir-fry for another 20-30 seconds. Add the crushed chilli flakes and rice wine to finish, mix well once more and serve.