In a medium bowl, combine soy sauce, rice wine vinegar, oyster sauce, ginger, hot pepper sauce and garlic. Add oysters and stir well. Marinate in the refrigerator for 10 minutes, stirring once.
Heat oil in deep-fryer to 350° F.
Remove oysters from marinade, draining as you lift them out. Dredge in flour. Dip in egg. Coat lightly with panko crumbs. Be sure oil has reached the correct temperature. Cook until golden brown, about 2 to 3 minutes. Drain on paper towels.
Contributed by Joyce Taylor