Clean, rinse and pat-dry the chicken breasts. Sprinkle with Vegeta No MSG Chicken and one teaspoon of chili flakes and rub the seasoning into the chicken. Transfer to a cutting board and cover with cling film. Using a mallet, pound the chicken breasts through the film until slightly flattened. Allow to rest for about 30 minutes.
Finely shred Chinese cabbage and slice onion into rings, and transfer both into a large bowl.
In another, smaller bowl, combine soy sauce, sesame oil, and sugar and lemon juice. Pour over the Chinese cabbage and onion. Add one finely chopped chili pepper, a handful of chopped cilantro, a little salt and ground black pepper to taste, and toss well.
Heat three spoons of oil in a large skillet, add marinated chicken and fry over medium heat until golden and cooked through.
Arrange the fried chicken breasts on a bed of shredded Chinese cabbage and serve.
When shallow-frying chicken breasts, heat the oil to warm but not too hot. The chicken will not stick to the pan.