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Ingredients
- 3 pounds chicken thighs
- 2 cups soy sauce
- Water - enough to cover chicken
- Bay leaves
- 4 whole cloves garlic, pressed
- 1/2 cup vinegar, or to taste
- 1/2 cup sugar, or to taste
- 1 large onion, chopped
- 1/3 cup cornstarch mixed with 1/3 cup water
Preparation
Step 1
Put the chicken in the pressure cooker with the soy sauce, vinegar, and sugar, garlic, and onion.
Bring to high pressure and cook for 10 minutes.
Release pressure naturally.
Remove the thighs from the sauce and drain on paper towels.
Put the sauce back on the heat and add the cornstarch slurry.
Bring to boil and simmer until thickened.
In a wok or other deep fry pan, fry the chicken in enough oil to cover the
bottom of the pan until brown.
Place the chicken on a platter, pour the sauce over, and serve with lots of rice.