In a large bowl, combine minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce. Stir well until all ingredients are thoroughly mixed and the sugar is dissolved.

Add chicken pieces to the marinade, ensuring each piece is fully coated. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.

Crack an egg into a separate bowl and whisk until well combined.

Drain excess marinade from the chicken and add to the beaten egg, coating thoroughly.

Sprinkle cornstarch over the egg-coated chicken and toss until evenly coated.

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

Add coated chicken pieces in batches to hot oil. Fry each batch for about 3-4 minutes until golden brown and crispy.

Remove chicken with a slotted spoon and place on paper towel-lined plate.

Once all chicken is fried, return to wok over low heat and toss with salt, pepper, and sliced green onions.

Transfer to a serving platter and serve hot.