(3½ lb)

frying chicken cut into serving pieces, or equivalent in chicken parts of your choice

(3 Tbsp)

peanut oil

(1 bulb)

garlic peeled and coarsely chopped - and yes that says BULB. The whole head.

(2)

hot red peppers, small and dried. These are optional.

(¾ cup)

distilled white vinegar

(¼ cup)

soy sauce

(3 Tbsp)

honey

PROCEDURE

(1)

Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat.

(2)

Add garlic and peppers about 1 minute before the end of the browning process.

(3)

Add the remaining ingredients, and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes.

NOTES

If you are cooking white and dark meat together, remove the white meat first or it will dry out.

Watch that sauce does not burn or boil away.

When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, \fIdo not\fR take a big whiff. The vinegar will knock you out!

This recipe won first place at a recent Garlic Cook-off at the Gilroy Garlic Festival.

Serve with rice, Chinese noodles or pasta.

RATING