Stir-fried Chicken with Onions

Stir-fried Chicken with Onions

Ingredients

• 2 Chicken leg quarters (or drumsticks)
• 1 Onion
• 2 Light soy sauce (for marinade)
• 1 Potato starch (for marinade)
• 1 Orleans-style seasoning (optional)
• 0.5 Baking soda
• 2 Light soy sauce (for sauce)
• 1 Oyster sauce (for sauce)
• 0.5 Sugar (for sauce)
• 1 Salt (for sauce)
• 0.5 Water (for sauce)
• 1 Cooking oil

Instructions

1. Use chicken leg quarters or drumsticks — leg meat stays much more tender than breast when stir-fried.
2. Debone the legs, keep the skin on, remove any tendons, and cut into bite-sized pieces.
3. Marinate the chicken with light soy sauce, potato starch, Orleans-style seasoning (optional — substitute with a pinch of salt if unavailable), and baking soda (use sparingly; it tenderizes the meat). Mix well and let sit for 30 minutes.
4. Cut the onion into strips and set aside.
5. Heat oil in a wok and stir-fry the chicken pieces. Chicken skin releases fat as it cooks, so don't add too much oil — the pan will get oilier as you go.
6. Stir-fry until the chicken is golden brown on all sides and cooked through. Remove and set aside.
7. Leave the residual oil in the wok, add the onion strips and stir-fry until fragrant.
8. Return the chicken to the wok and toss to combine.
9. Pour in the sauce mixture (light soy sauce, oyster sauce, sugar, salt, and water).
10. Stir-fry everything together until evenly coated, leaving a small amount of sauce.
11. Plate and serve.