Begin by slicing the chicken breast into ¼ inch pieces, and combine with Shaoxing cooking wine, kosher salt, baking soda, and cornstarch in a medium bowl. Mix well and add vegetable oil. Marinate for 10-15 minutes.

Prepare the sauce by whisking together the light soy sauce, water, granulated sugar, remaining cornstarch, and toasted sesame oil in a small bowl until smooth.

Blanch broccoli florets in boiling water for 30 seconds to 3 minutes to achieve preferred tenderness. Drain and set aside.

Heat a wok over medium-high heat, add vegetable oil and marinated chicken, cooking until golden brown, about 4-5 minutes. Remove chicken and set aside.

In the same pan, sauté minced garlic and ginger for 30 seconds until aromatic.

Pour the sauce into the pan, bring to a simmer over medium heat, and thicken for 2-3 minutes.

Combine the cooked chicken and blanched broccoli in the wok, tossing gently to coat everything in sauce, and heat through for 1-2 minutes before serving.