Recipe: Philippine Fried Chicken Philippine Fried Chicken (Pritong Manoy))

Sugarcane vinegar, soy sauce, and garlic flavor this simple yet unique Philippine chicken dish, which is marinated, simmered and then fried. Simply delicious! 

2 pounds boneless chicken, cut into bite-sized pieces

Marinade:
1/4 cup sugarcane vinegar
1/4 cup soy sauce
4 cloves garlic, crushed
2 bay leaves
Black pepper to taste

Vegetable oil for frying

Combine all ingredients in a container with a tight-fitting lid. Add chicken pieces and stir thoroughly to coat. Cover and refrigerate for 2 hours, or overnight. Transfer chicken and marinade to a saucepan, add about 1 cup of water (enought to just cover chicken) and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes, until chicken is just done. Srain off liquid.

Heat about 1" of oil in a large skillet or wok over high heat. When oil is hot, add chicken a few pieces at a time and fry until lightly browned. (Caution: The residual liquid in the simmered chicken will cause the grease to pop, so cover with a lid whil frying.) Drain on paper towels and serve.