• Beat the egg in a bowl.
• Combine the flour, cornstarch, baking powder, and salt in a bowl or bag.
• Dip the chicken in the egg, then into the flour mixture to coat.
• Heat cooking oil in a large wok or pan to 350°F (177°C). Try to maintain this temperature.
• Add the chicken one piece at a time to make sure they don’t stick together. Fry for 6-7 minutes, moving them around and flipping them so all sides get crispy and golden.
• Remove them from the pan when done. Drain the oil from the pan and return to medium heat.
• Add sesame oil and garlic. Saute for 1 minute. Add the soy sauce, Shaoxing wine, Chinese rice vinegar, and brown sugar. Combine the cornstarch with 1 tablespoon of water. Add to the sauce. Cook, stirring, until sauce boils and thickens, about 1 minute. Add half the sesame seeds.
• Add the chicken back to the pan and gently toss in the sauce to coat. Cook for one to two minutes.
• Serve over rice with more sesame seeds and green onion.

For the salad:

• Wash the cucumbers and pat them dry with a paper towel.
• Combine the rice vinegar, soy sauce, sugar, sesame oil, and salt in a resealable jar. Shake vigorously to dissolve the sugar. Set aside.
• Set the cucumber on a cutting board. Cover with plastic wrap to avoid splatter. Lightly smash along the whole cucumber with a meat mallet or rolling pin, until the cucumber cracks open. It might become a bit mushy, that’s fine. Once the whole cucumber is open, cut it at a 45-degree angle into bite-sized pieces.
• In a large bowl, combine the cucumber, cilantro, sesame seeds, prepared dressing, and chili oil, if using. Toss to coat.