In a medium bowl, combine the chicken, cornstarch, 1 teaspoon of the rice wine, light soy sauce and ½ teaspoon of the salt. Stir in 1 teaspoon of the oil. Stir to combine.

In a small bowl, mash the fermented black beans with the garlic, ginger, and dark soy sauce. In another small bowl, combine the broth and remaining 1 tablespoon of rice wine. Set aside.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 2 tablespoons of oil, add the red onion and red pepper flakes, then use a spatula to stir-fry for 30 seconds or until the onions begin to wilt.

Push the onions to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Stir-fry for 1 minute or until the chicken is lightly browned but not cooked through.

Add the carrots and black bean mixture, and stir-fry 30 seconds or until fragrant. Swirl the broth mixture into the wok, sprinkle on the remaining ¼ teaspoon salt, and stir-fry 1 to 2 minutes, or until the chicken is cooked through. Stir in the shredded scallion. Transfer to a plate and serve immediately.