From: utzoo!decvax!duke!harpo!eagle!cw Newsgroups: net.cooks Title: Kelly's Asian Chicken Article-I.D.: eagle.448 Posted: Thu Aug 5 23:21:17 1982 Received: Sun Aug 8 06:40:31 1982 Kelly's Asian Chicken Ingredients 3 Tbl peanut oil 3-4 lb cutup frying chicken or chicken parts 1 bulb garlic peeled and chopped coarsely 2 small dried hot red chili peppers -- may substitute about 1/4 tsp red pepper flakes (optional) 3/4 cup distilled white vinegar 1/4 cup soy sauce 3 Tbl honey Method Heat the oil in a heavy skillet (i.e., cast iron or heavy aluminum) not quite to smoking. Brown the chicken parts thoroughly in the oil. This will take 10-15 minutes, will do much of the cooking of the chicken, and will splatter some. When the chicken is nearly brown, add the garlic and the red pepper. Do not let the garlic burn. Add the remaining ingredients when the chicken is thoroughly brown. Continue to cook over medium high heat until the chicken is completely cooked and the sauce is reduced somewhat. The sauce will come to a foamy boil. Do not let it reduce completely; add a little water if necessary. The chicken should be turned regularly in the boiling sauce to coat all pieces thoroughly. This process will take about 10 minutes; some pieces may cook a little more quickly and can be put aside to wait for the others to finish. Notes When the liquid ingredients are added to the chicken and hot oil, there may be a little spattering. Take the pan off the heat for this step. This recipe was a prize winner at the 1980 Gilroy Garlic Festival.