Preheat oven to 350 degrees
Marinate the chicken in the soy, wine, sesame oil, cornstarch and sugar for 15 minutes at room temperature.
In a wok or large saute pan, heat 1 tablespoon of cooking oil over medium-high heat. When hot, add onion. Fry until onions are softened, about 1 minute. Add the green onions, garlic and ginger. Fry another minute until fragrant. Turn heat to high.
Add the marinated ground chicken, mushrooms and bamboo shoots. Fry until the chicken is about 80% cooked through. Add Oyster, Hoisin & hot sauce. Stir through. Taste…need more salt? (add soy or Oyster) need more sweet/salty? (add more Hoisin) heat? (hot sauce) Spread out on plate to cool. Tip the plate to one side and discard excess juice.
Take your thawed puff pastry and cut each sheet into 4 squares. Spoon filling onto one side, brush egg wash on the edges and bring over to fold into a triangle. Pinch to seal tightly, place on baking sheet. Brush egg wash on the tops of the pastry. Repeat with remaining.
Bake 350F degrees for 20 minutes until golden brown. Serve with some hot sauce on side!