1: Sprinkle salt and pepper on the chicken.
2: Make the batter by combining water, all purpose flour, and 1/4 teaspoon salt.
3: Cover the chicken with batter, then cover with Panko bread crumbs.
4: Cook in heated oil at 335-345°F for around 3-4 minutes per side, or until golden brown and the internal temperature reads 165°F.
5: Remove from oil and place onto a drying rack. While hot, sprinkle a pinch of salt on each chicken.
6: Let rest for 5 minutes, then place on a cutting board and cut into 5 equal pieces per chicken.
7: On medium heat, cook olive oil and sliced red onions until softened and caramelized, around 8 minutes, stirring occasionally.
8: Add red wine and cook for 5 minutes, or until bubbles die down.
9: Add chicken stock and soy sauce, and cook until sauce thickens, around 10 minutes.
