Step 1

In a large bowl, dissolve the salt into the water. Fully submerge the chicken breast in the water for 30 minutes to 1 hour. Do not brine for longer than 24 hours if prepping ahead of time.

Step 2

In a medium bowl, add the oyster sauce, light soy sauce, cooking wine, sugar, salt, white pepper, cornstarch and grated ginger. Mix thoroughly to combine. Add the chicken breast and use your hands to massage the marinade into the meat.

Step 3

On a separate cutting board, slice the white onion into 1/4-inch strips going along the grain.

Step 4

In a small bowl, combine the oyster sauce, light soy sauce, sugar, chicken bouillon powder, cornstarch, water and cooking wine. Stir to thoroughly mix.

Step 5

Spread the cornstarch out on a plate and coat each piece of chicken cutlet on both sides.