This is one of my son's favorite dishes from our self-developed recipes. I made it once last week, but he didn't get enough, so this time his dad cooked and I'm documenting it. One big takeaway from this dish is that adding the sauce and not adding it makes a huge difference. Without the sauce, using less onion and cooking it for a shorter time gives it a more stir-fried flavor. With the sauce, the onions are stewed until softer, resulting in a completely different dish. Both are delicious, and I recommend them both.
Materials
Stir-fried chicken with onions, a super simple and delicious home-style dish. Two large chicken drumsticks aren't enough; adults and children alike love it and always finish it all! Here are the steps to make it.
Chicken drumsticks or chicken thighs are both fine; stir-fried chicken drumsticks with diced chicken are much more tender than chicken breast.
Debone but leave skin, remove tendons and fascia, then dice.
Add light soy sauce, potato starch, and Orleans seasoning (optional, use a little salt instead) to the diced chicken. Add a small amount of baking soda (optional, it makes the meat more tender). Mix well and marinate for half an hour.
Slice the onion and set aside.
Heat oil in a wok, add diced chicken and stir-fry. Since chicken skin contains fat, the more oil you add, the better, so you don't need to add too much oil.
Stir-fry the chicken pieces until golden brown on all sides and cooked through. Remove and set aside.
Leave some oil in the pan, add the onions and stir-fry until fragrant.
Pour the chicken pieces back in and stir-fry evenly.
Add the sauce (light soy sauce, oyster sauce, sugar, salt, and water) to the bowl.
Stir-fry evenly, leaving a small amount of broth.
Cooked
