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

Add the bite-sized chicken breast pieces to the marinade, ensuring each piece is well-coated. Cover and marinate for 30 minutes.

Crack an egg into a bowl and beat it lightly. This will help the cornstarch adhere to the chicken.

After marinating, drain off excess liquid from the chicken. Dip each piece into the beaten egg and then roll in cornstarch.

Pour enough vegetable oil into a wok to submerge the chicken, about 2 inches deep. Heat the oil to 350°F (175°C).

Carefully add chicken in batches and fry for 5-7 minutes or until golden brown. Flip occasionally for even cooking.

Remove crispy chicken using a slotted spoon and place on paper towels to drain excess oil.

Reheat the wok and toss the drained chicken with salt, pepper, and sliced green onions before serving.