- 1 cup white vinegar
- 2 garlic cloves pressed
- 1 bay leaf
- 1 1/2 teaspoons whole peppercorns lightly crushed
- 1/2 cup reduced-sodium soy sauce
- 6 whole chicken legs cut into drumstick
- and thigh pieces
- 1 cup water
- 3 tablespoons canola oil
In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 1 hour.
Transfer chicken and its marinade to a large saucepan. Add water and heat to boiling over high heat. Cover, reduce heat to low and simmer 20 minutes. With tongs, transfer chicken to a plate to cool.
Boil cooking liquid until it is reduced to 1 cup, about 10 minutes. Let sauce cool and strain into a small saucepan. Skim off fat and reheat.
Pat chicken dry with paper towels. In a large skillet, heat oil over high heat until very hot. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken.
This recipe yields 4 servings.
Carbohydrates: 6.5 grams
Net Carbs: 6 grams
Fiber: 0.5 grams
Protein: 46 grams
Fat: 33 grams