Defrost chicken breast in a bowl with 1 tbsp salt, cover with plastic wrap, and refrigerate for 1 hour.

Prepare the sauce by mixing soy sauce, sesame oil, vinegar, minced garlic, sugar, and water in a bowl.

Once chicken is defrosted, add an egg and mix well.

Add cornstarch, salt, and pepper to the chicken and mix thoroughly.

Heat oil in a pan to 150°C and fry the chicken for 2-3 minutes until cooked through.

Increase the oil temperature to 180°C and fry the chicken again until golden and crispy.

In a separate pan, heat oil and sauté green onion to make scallion oil.

Add the prepared soy sauce mixture to the pan and bring to a simmer. Stir in 0.5 tbsp flour to thicken.