Blanch the chicken, then remove and let drain. Make a few slits in the chicken so it absorbs the marinade better. Marinate the chicken with 1 tablespoon minced garlic, 1 tablespoon sugar, and 3/4 cup cooking wine (180 ml). Mix well to coat. For the sauce, combine 1 cup cold water (240 ml) with all the seasonings listed above in a bowl and stir until dissolved. Once the chicken is marinated, heat oil in a pan and fry the chicken over medium heat until both sides are golden and cooked through.

When the chicken is golden, pour in half of the sauce and simmer until the sauce reduces. Then add the remaining sauce.

When the sauce thickens and becomes glossy, turn off the heat. Transfer the chicken to a plate and pour the sauce over the top. Garnish with a little chili and sliced white onion.

This chicken dish can be served with noodle soup.