There's a Japanese dish called chicken nanban that involves dipping battered fried chicken in a sweet sour sauce featuring vinegar, I think. Learned about it when we visited Kyushu many moons ago.
Our family recipe for chicken adobo. It’s fairly standard but for the addition of a small amount of chipotle powder. “Hella” simply indicates a large amount. Gollix = garlic (idiolect). And I tend to dial back and sometimes entirely omit the brown sugar. Forgive my chickenscratch handschrift.
My pleasure. It’s 6:30am here in California and I now find myself craving a bowl for breakfast. Cooking is helping keep me sane, given The Current Horrors.
Cheers! It’s an easy meal to put together, but good payoff. Plenty of hot white rice to go with. I roast the skins separately with thyme until crisp, then grind them for chicken salt. Also good stuff.
Comments
https://www.theguardian.com/lifeandstyle/2003/sep/21/foodanddrink.shopping