Total Time
24hrs 45mins
Prep 24 hrs
Cook 45 mins



  1. In large bowl, combine soy sauce, vinegar and sugar, stirring until sugar dissolves.
  2. Add garlic, onions, and ginger, mix will.arrange the chicken in a glass dish and cover with marinade to coat --
  3. Refrigerate the chicken overnight, stirring occasionally --
  4. Pour the chicken and marindae in a large skillet or wok.
  5. Cook over medium heat until the liquid evaporates and forms a sticky coating on the chicken.approximately 45 minutes.
  6. do not overcook -- or meat will fall off the bones.
  7. Serve hot or room temperature.


Most Helpful

These had a great flavor but they were sooo salty.I will make again but I will use low sodium soy sauce instead.

Pot Scrubber June 10, 2005

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