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Stir-fried Chicken with Onions
This is a dish from our family’s homemade recipes that my son really loves. Last week I made it, and he wanted more, so this time Dad took charge while I wrote down the steps. What struck me most is how much the flavor changes depending on whether you add the sauce or not – […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Stir-fried Chicken with Onions
| Ingredient | Amount |
|---|---|
| Chicken leg quarters (or drumsticks) | 2 as needed |
| Onion | 1 as needed |
| Light soy sauce (for marinade) | 2 as needed |
| Potato starch (for marinade) | 1 as needed |
| Orleans-style seasoning (optional) | 1 as needed |
| Baking soda | 0.5 as needed |
| Light soy sauce (for sauce) | 2 as needed |
| Oyster sauce (for sauce) | 1 as needed |
| Sugar (for sauce) | 0.5 as needed |
| Salt (for sauce) | 1 as needed |
| Water (for sauce) | 0.5 as needed |
| Cooking oil | 1 as needed |
- Chicken leg quarters (or drumsticks)2 as needed
- Onion1 as needed
- Light soy sauce (for marinade)2 as needed
- Potato starch (for marinade)1 as needed
- Orleans-style seasoning (optional)1 as needed
- Baking soda0.5 as needed
- Light soy sauce (for sauce)2 as needed
- Oyster sauce (for sauce)1 as needed
- Sugar (for sauce)0.5 as needed
- Salt (for sauce)1 as needed
- Water (for sauce)0.5 as needed
- Cooking oil1 as needed
Cooking StepsHow to cook Stir-fried Chicken with Onions step by step
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Step 1Use chicken leg quarters or drumsticks — leg meat stays much more tender than breast when stir-fried.
-
Step 2Debone the legs, keep the skin on, remove any tendons, and cut into bite-sized pieces.
-
Step 3Marinate 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.
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Step 4Cut the onion into strips and set aside.
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Step 5Heat 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.
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Step 6Stir-fry until the chicken is golden brown on all sides and cooked through. Remove and set aside.
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Step 7Leave the residual oil in the wok, add the onion strips and stir-fry until fragrant.
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Step 8Return the chicken to the wok and toss to combine.
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Step 9Pour in the sauce mixture (light soy sauce, oyster sauce, sugar, salt, and water).
-
Step 10Stir-fry everything together until evenly coated, leaving a small amount of sauce.
-
Step 11Plate and serve.
Stir-fried Chicken with Onions
This is a dish from our family’s homemade recipes that my son really loves. Last week I made it, and he wanted more, so this time Dad took charge while I wrote down the steps. What struck me most is how much the flavor changes depending on whether you add the sauce or not – […]
Ingredients
- 2 as needed Chicken leg quarters (or drumsticks)
- 1 as needed Onion
- 2 as needed Light soy sauce (for marinade)
- 1 as needed Potato starch (for marinade)
- 1 as needed Orleans-style seasoning (optional)
- 0.5 as needed Baking soda
- 2 as needed Light soy sauce (for sauce)
- 1 as needed Oyster sauce (for sauce)
- 0.5 as needed Sugar (for sauce)
- 1 as needed Salt (for sauce)
- 0.5 as needed Water (for sauce)
- 1 as needed Cooking oil
Instructions
-
Use chicken leg quarters or drumsticks — leg meat stays much more tender than breast when stir-fried.
-
Debone the legs, keep the skin on, remove any tendons, and cut into bite-sized pieces.
-
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.
-
Cut the onion into strips and set aside.
-
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.
-
Stir-fry until the chicken is golden brown on all sides and cooked through. Remove and set aside.
-
Leave the residual oil in the wok, add the onion strips and stir-fry until fragrant.
-
Return the chicken to the wok and toss to combine.
-
Pour in the sauce mixture (light soy sauce, oyster sauce, sugar, salt, and water).
-
Stir-fry everything together until evenly coated, leaving a small amount of sauce.
-
Plate and serve.
