Yield: 5 portions)
| Measure | Ingredient |
|---|---|
| 2 | Lb chicken thighs |
| ½ | C native vinegar |
| 2 | Tb soy sauce |
| 1 | Small head garlic, crushed |
| ½ | Ts salt |
| ½ | Ts ground pepper |
| ½ | C water |
| 1 | Eggwhite, beaten |
| ½ | C flour |
| ½ | C cornstarch |
| ½ | Ts salt |
| ½ | Ts ground pepper |
In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up, add water and continue cooking for about 15 mins until chicken is tender.
Remove chicken from pan and strain remaining sauce. Set aside.
Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients.
Fry in hot oil until crisp and golden.
Adobo Dip:
1 cup mayonnaise
¼ cup adobo sauce
2 tbsp parsley, minced
1 tsp garlic, minced
Combine ingredients and serve with the adobo.