In a large bowl combine 1 cup rice wine and 1/3 cup soy sauce. Add chicken pieces and marinate in the fridge for 30 minutes or up to an hour. 

In a medium bowl add your all-purpose flour, corn starch, salt and MSG (if using). 

Take chicken from marinade and place into the bowl with the flour/starch mixture. Using your hands, make sure each piece of chicken is coated. No dry spots.

In a large pot over medium high heat, add 2 inches of vegetable or canola oil. Heat the oil until it gets to 350F (180C). 

Fry chicken in batches for 3 to 4 minutes. Some pieces might need turning over half way. You just want to see consistent browning. 

Remove chicken from oil and drain over a wire rack or paper towel lined plate. Continue frying chicken until all of your pieces are cooked. 

In a small bowl, add 1/2 teaspoon corn starch to 1/2 tablespoon water. Whisk well to combine. This is your "corn starch slurry" that you will use later in making the sauce. 

In a medium pot over medium heat, add 1 tablespoon vegetable or canola oil and sauté garlic and ginger for 2 or 3 minutes. 

Add dried chili pods to the pan with the garlic and ginger and cook while stirring for 30 seconds or so.

Add rice wine, soy sauce, hoisin sauce, chili paste, rice wine vinegar and sugar to pan with garlic, ginger and chili pods. Stir and cook until sauce is bubbling. 

Add your corn starch slurry (the corn starch and water mixture you made earlier). Cook while stirring and the sauce should start to thicken. 

When your sauce starts to thicken, add your fried chicken back into the sauce. Stir to make sure all chicken is coated and then remove the pan from the heat. 

Garnish with sesame seeds and sliced green onions and serve immediately.