In a large mixing bowl, combine minced garlic, soy sauce, rice wine, brown sugar, and baking soda. Whisk until the sugar dissolves.

Add the chicken pieces to the marinade and toss well. Cover and let marinate for about 30 minutes.

Beat the egg in a separate bowl. Drain excess marinade from chicken, dip in egg, then toss in cornstarch.

Heat vegetable oil in a large wok over medium-high heat until shimmering.

Fry the coated chicken pieces in batches for about 4-5 minutes or until golden brown.

Use a slotted spoon to transfer the chicken to a plate lined with paper towels to drain excess oil.

Sprinkle the fried chicken with salt and pepper, tossing to coat evenly.

Garnish with chopped green onions and serve hot with rice or vegetables.