Step 1

Combine oyster sauce, light soy sauce, cooking wine, salt, sugar, white pepper, and cornstarch in a small bowl.

Step 2

Cut the white onion and the red onion into slices.

Step 3

Optionally, debone the chicken, and trim the skin and excess fat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.

Step 4

Dry each piece of chicken with a paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes.

Step 5

Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add oil.

Step 6

Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.