1. Marinade chicken in soy sauce and sugar for at least 30 mins or overnight.
2. Dry off excess liquid from chicken with paper towel, then add cornstarch and toss until evenly distributed.
3. In a large heavy-bottomed skillet or pot (something with a lid), add enough oil to coat the bottom and heat over medium high heat.
4. Once oil is hot, sear wings until well browned on both sides. Do not crowd the pan, you will likely need to do this in 2 batches. Once browned (inside will be raw, that's okay), remove wings from pan and set aside.
5. In the same pan, add onions and salt and saute over medium high heat until onions are browned, deglazing with water as you notice brown bits forming on the bottom of the pan. You will need to deglaze a few times as you go. Do not worry about onions being super soft at this point, focus on browning as the onions will have time to soften later.
6. Once browned, add garlic and ginger and saute for another 1 minute.
7. Add chicken, oyster sauce, dark soy sauce, Chinese cooking wine and just enough water so it comes halfway up the chicken. Cover and cook on low heat for 20-25 minutes or till chicken is fork tender.
8. Taste and adjust seasoning. If you want, add a little squeeze of lemon juice to brighten up the flavour of the sauce. 
9. Stir in green onions and serve with rice.

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