Chicken Onion Stir-fry

Steps

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1. 1
   Cut 500g of chicken into pieces—either breast or thigh—adjusting the size to your preference. Remove skin if using skin-on portions.
   ≈0:16
2. 2
   Place the chicken in a bowl and add 1/4 tsp salt, 1/4 tsp ground pepper, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Mix thoroughly. Marinating the chicken makes it tender and flavorful.
   ≈0:44
3. 3
   Chop about 500g of onions into pieces. Although the quantity looks large, onions shrink considerably during cooking and develop a lightly caramelized, slightly sweet flavor.
   ≈1:22
4. 4
   Heat 3 tbsp of vegetable oil in a wok or pan over high heat. Once the oil is very hot, add the marinated chicken pieces and stir well.
   ≈1:52
5. 5
   Cook the chicken for 1 minute 30 seconds, allowing the marinade to develop flavor and the surface to brown slightly. Flip and cook for another 1 minute 30 seconds, stirring occasionally for even cooking.
   ≈2:08
6. 6
   Remove the cooked chicken from the pan and set aside.
   ≈2:48
7. 7
   In the same pan over high heat, add 2 tbsp vegetable oil. Once hot, add the onion pieces and 1 tsp salt, stirring occasionally for about 4 minutes. The salt helps extract moisture from the onions faster, concentrating their natural sugars and speeding up browning.
   ≈3:02
8. 8
   Return the cooked chicken to the pan and combine with the onions, stirring for about 2 minutes until the flavors meld together.
   ≈3:30
9. 9
   The chicken onion stir-fry is ready to serve.
   ≈3:54