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Cut the chicken breast into about ½ inch thick slices. For extra tenderness, slice against the grain.
Use the back spine of the knife to hit both sides, working across each piece. On the top side, hit in one direction, then flip it over and hit the other side at a perpendicular angle, so you end up with a criss-cross pattern.
Mix oyster sauce, sugar, garlic salt, cornstarch, and water in a bowl until the cornstarch has dissolved. Add the chicken and massage by hand.
Spread out 1 tbsp of cornstarch on a plate. One by one, transfer each piece of chicken and coat both sides in a thin layer of cornstarch, then add it to a pile on the side of the plate.
Heat the wok on high, then add 2 tbsp oil. Once the oil is rippling, turn to low heat. Add the chicken to the center of the wok, where the wok and oil are hottest, then push it out to the edges before adding the next piece.
Plate and add a dash of garlic salt. Enjoy quickly while the pan-fried essence is fragrant.