Place chicken on foil-lined baking sheet and partially freeze for 30 minutes. Slice crosswise and on the diagonal into paper-thin slices. In a pie pan, combine nuts with sesame seeds. Combine egg whites, cornstarch, milk, MSG and sugar in a small bowl. Stir to make a stiff batter. Add sherry and stir until blended.
Dip chicken slices into batter, then roll in sesame/nut mixture to coat. Place on baking sheet in single layer until all are done. Heat oil in deep skillet or wok to 300 F. Deep fry chicken strips 4-5 minutes, until golden brown. Drain on brown paper.