Chicken Tapa (salusalo)

2 lbs boneless skinless chicken thighs


1/4 c vinegar
1 can (355 mL) ginger ale
2 T brown sugar
1 head garlic minced
2 T vegetable oil
1/2 c soy sauce
1/2 t ground black pepper
vegetable oil for frying

Put the chicken thigh between 2 pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer. Repeat with the remaining chicken pieces. Set aside. In a large bowl or Ziploc bag, combine ingredients for the marinade. Add chicken, cover or seal and refrigerate for at least 4 hours or overnight. Remove meat from the marinade and drain well. Pat chicken pieces dry with paper towels. Pan fry meat, in batches in hot oil until brown. Serve with steamed rice and slices of tomatoes, cucumber and vinegar dipping sauce on the side. Serves 4.


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