Directions:
- In a large glass baking dish, mix together the vinegar, garlic, bay leaf, peppercorns, and soy sauce.
- Add the chicken and toss to coat.
- Cover and marinate for 1 hour in the refrigerator.
- Transfer chicken and its marinade to a large saucepan.
- Add water and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Using tongs, transfer chicken to a plate to cool.
- Boil cooking liquid about 10 minutes, or until reduced to 1 cup.
- Allow sauce to cool.
- 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 quite hot.
- Brown chicken in batches, about 2 minutes per side.
- Transfer to a deep platter and pour hot sauce over chicken.
- If desired, garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 613.68 Kcal (2569 kJ) | ||
| Calories from fat | 246.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.41g | 42% | |
|---|---|---|---|
| Cholesterol | 362.52mg | 121% | |
| Sodium | 2411.53mg | 100% | |
| Potassium | 1033.87mg | 22% | |
| Total Carbs | 2.76g | 1% | |
| Sugars | 0.77g | 3% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 79.6g | 159% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 4.7mg | 26% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 108.4 Kcal (454 kJ) | ||
| Calories from fat | 43.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 42% | |
|---|---|---|---|
| Cholesterol | 64.03mg | 121% | |
| Sodium | 425.97mg | 100% | |
| Potassium | 182.62mg | 22% | |
| Total Carbs | 0.49g | 1% | |
| Sugars | 0.14g | 3% | |
| Dietary Fiber | 0.07g | 2% | |
| Protein | 14.06g | 159% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.8mg | 26% | |
| Calcium | 10.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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