Thinly slice the onion and cut garlic chives into 4cm pieces.

In a bowl, mix oysters with salt, potato starch, and enough water to cover. Gently wash, replacing water twice, then pat dry and cut into halves.

Mix soy sauce, vinegar, sesame oil, and white sesame seeds in a bowl to prepare the dipping sauce.

In another bowl, mix egg, water, and chicken stock powder. Add flour and potato starch, then stir well. Fold in onion, garlic chives, and oysters.

Heat 1 tbsp sesame oil in a pan over medium heat. Pour in the batter and shape it. Cook for 3 minutes until golden, then flip, cover, and cook on low heat for 3–5 minutes.

Remove the lid, add the remaining sesame oil around the edges, and cook for 1–2 minutes on medium heat until crispy and golden.