In a mixing bowl, combine minced garlic, salt, brown sugar, water, rice wine, baking soda, and soy sauce. Whisk these ingredients together until well combined.

Cut the chicken breast into bite-sized pieces and coat them with the marinade. Let marinate for at least 30 minutes.

Beat the egg in a separate bowl, then coat each marinated chicken piece in beaten egg followed by dredging in cornstarch.

Heat vegetable oil in a wok or deep frying pan to 350°F (175°C). Fry chicken pieces for about 4-5 minutes until golden and crispy.

Once fried, toss chicken with salt, pepper, and chopped green onions in the wok for about 2 minutes to infuse flavor.