In a large bowl, combine minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce to create a marinade. Cut chicken breast into bite-sized pieces and add to marinade. Let marinate for 30 minutes.

While chicken is marinating, beat one large egg in a bowl for the egg wash. Set aside.

Drain marinated chicken, dip each piece in egg wash, then coat with cornstarch.

Heat ½ inch of vegetable oil in a wok or deep frying pan to 350°F. Test with a piece of bread.

Fry coated chicken pieces in batches for 4-5 minutes until golden brown and crispy. Remove with slotted spoon and drain on paper towels.

Return fried chicken to wok over low heat, add additional salt and cracked pepper to taste. Garnish with green onions and serve immediately.