In a bowl, combine the chicken pieces with 2 tablespoons of water, Shaoxing wine, salt, sesame oil, MSG (if using), white pepper, garlic powder, and onion powder. Set aside to marinate for 30 minutes.

Once the chicken has marinated, add the cornstarch, flour, the remaining 6 tablespoons of water, neutral oil, and baking soda. Mix thoroughly to evenly coat the chicken.

Make the sauce mixture by combining the hot chicken stock (or water), sugar, oyster sauce, soy sauce, wine, sesame oil, rice vinegar, and white pepper.

Heat 3 inches (8cm) of oil in a wok or medium deep pot to 335°F/170°C. Carefully drop the chicken pieces into the oil in two or more batches. The oil temp will drop, so adjust the heat to compensate until it comes back up to 335°F/170°C on an instant read thermometer. Fry until light golden brown, stirring and flipping the chicken occasionally—about 5 to 6 minutes per batch. Transfer to a wire rack or plate lined with paper towels to drain.

Once all of the chicken has been fried once, let the chicken rest for 5 to 10 minutes and heat the oil to 335°F/170°C once again. Fry the chicken a second time until crispy, about 2 to 3 minutes. You can fry in larger batches since the chicken won’t stick together.

Heat a clean wok over medium heat. Add 2 teaspoons of your frying oil along with the minced garlic. After a few seconds, add the sauce mixture and bring to a simmer. Gradually add the cornstarch slurry to the sauce, stirring constantly, until it’s just thick enough to coat a spoon.

Toss the fried chicken in the wok to coat it in the sauce. Serve, garnished with toasted sesame seeds.