Combine the cornstarch, Shaoxing wine and 1 tablespoon of soy sauce in a bowl and mix to combine.
Stir in the chicken and let marinade for 30-60 minutes.
combine the remaining soy sauce, coconut sugar, chicken stock and five spice in a bowl and stir to combine
Heat a wok until smoking. Add oi. Stir fry chicken until brown, 2-3 minutes.
Turn heat to medium and stir fry onions and garlic 30 seconds.
Add chicken and cook for 2 minutes.
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