2-3 chicken breasts or legs
1 tbsp. cornstarch
Soy sauce
1/2 tbsp. cooking wine or sherry
2/3 c. shredded onions
2 tbsp. water
1 tbsp. soy sauce
1/2 tbsp. white vinegar
1 1/2 tbsp. ketchup
2 tsp. sugar
1/4 tsp. sesame oil

Bone chicken breasts or legs. Laterally cut the chicken breasts or legs into large pieces. Mix together cornstarch, soy sauce, cooking wine or sherry, and shredded onions. Use a meat mallet to tenderize the meat and add cornstarch mixture and mix together. Marinate for 20 minutes.

Heat the wok or fry pan, then add 2 tablespoons oil. Fry the meat on both sides until it is golden, fry about 1 1/2 minutes on both sides. The meat should be cooked thoroughly. Move the meat aside. Add 1 tablespoon oil and stir fry the onions.

Mix together water, soy sauce, white vinegar, ketchup, sugar, and sesame oil. Bring to a boil, then mix together with chicken. Quickly stir fry until thoroughly mixed; remove and serve. Serves 4.