This marinade may be
adjusted according to the amount of chicken you use. As the picture depicts, it
looks barbecued. The title is due to my original family recipe for Guam’s barbecue
chicken; rather, I have tried it fried for the first time today, thanks to
harsh conditions on the mainland.
Its. So. Awesome.
Recipe:
6 chicken thighs
3 cups shoyu (so it’s Hawaiian, but that’s okay….soy sauce may be used, too)
½ of a medium-sized onion, sliced
4 cloves garlic, smashed then
peeled (yes, in that order…it’s easier to peel)
½ cup vinegar
¼ lemon juice from a lemon
or 1 tsp. lemon juice. Add more if you want a bit of tartness to it.
Combine all of the above
and let marinate for at least 24 hours in the fridge. I marinated mine for 48 hours.
1.
In a wok, pour and
heat about ½ cup of cooking oil. This may seem a lot, but the oil kinda
dissolves while cooking. More oil may have to be used if cooking in a frying
pan.
2.
Gently add the
chicken, one at a time, into the oil. Cook for about 40 minutes on med-high
heat. Turn frequently to prevent the chicken from sticking to the bottom of the
pan. Adjust the heat accordingly to prevent the chicken from being undercooked
and from burning.
3.
The chicken
should turn into a nice “barbecue” color. When in doubt, cut the middle of one
of the thighs to check if it’s cooked thoroughly.
4.
Optional: in a
separate pan cook the marinade on med-high heat. Boil for 5-10 minutes. Be
careful that the sauce does not dissolve. You wanna save some of that yumminess
to accent the dish!
5.
Have some rice with it if you so choose and enjoy! J
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