Kelly'S Asian Chicken

• 3 1/2 lbs frying chicken, cut into serving pieces (or the equivalent in chicken parts of your choice)
• 3 tablespoons peanut oil
• 1 head fresh garlic, peeled and coarsely chopped
• 2 small dried hot red chili peppers (optional)
• 3/4 cup distilled white vinegar
• 1/4 cup soy sauce
• 3 tablespoons honey

1. Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
2. Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
3. If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
4. Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
5. Serve with Chinese noodles, pasta, or rice.

chicken, peanut oil, garlic, red chili peppers, distilled white vinegar, soy sauce, honey

Taken from www.food.com/recipe/kellys-asian-chicken-278451 (may not work)