Move the chicken to one side of the bowl. To the other side, add the cornstarch (1 tablespoon), water (2 tablespoon), salt (0.50 teaspoon), oyster sauce (1 tablespoon), and white pepper (0.25 teaspoon). Mix together the marinade until the cornstarch dissolves.

Once the marinade is thoroughly combined, use your hand to mix it with the chicken, squeezing the chicken to help the flavor penetrate the meat. Set aside.

Smash and peel the garlic (2 cloves), then trim off the hard ends. Smash the cloves again and mince.

Wash and peel the ginger (0.50 oz). Slice, then cut into small triangles.

We'll only be using the green onion whites (1 oz). Wash the green onions, then slice off the whites into 1-inch long pieces.

Wash and peel the carrot (1 oz). Cut the carrot into small chunks on a diagonal, the into thin slices.

In a small bowl, combine the oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), salt (0.50 teaspoon), sugar, cooking wine (2 teaspoon), and white pepper (0.33 teaspoon). Mix to thoroughly combine.

Step 5: Prep slurry

Combine the cornstarch (1 tablespoon) and water (2 tablespoon).

Heat a wok on high. Once it starts to smoke, add the oil (2 tablespoon). Turn the heat to low.

Stir fry the chicken with wok spatula until cooked, around 2 minutes. Remove from the wok and set aside.

Add the garlic, ginger, green onion whites, and carrots. Stir fry for 30 to 40 seconds until fragrant. Turn the heat back to high.

Add back in chicken and stir fry for 30 seconds.

Give the sauce a stir and pour into the center of the wok. Stir fry to mix for 15 to 20 seconds. Taste and adjust seasoning if needed. My dad thought it could use more sugar (0.50 teaspoon).

Add in cornstarch slurry a bit at a time, while stirring, around 30 seconds. Check the thickness. There's no need to use all if you reach the desired consistency.

Add a splash of sesame oil (1/2 teaspoon), stir to mix, then turn the heat off.