- 1/2 kg. Chicken breast Fillet
- 1/4 cup Vinegar
- 1 (8-oz.) bottle Sprite or Lemon-lime soda
- 2 tablespoons Brown sugar
- 1 head Garlic, minced
- 2 tablespoons Oil
- 1/2 cup Soy Sauce
- 1/2 teaspoon Ground Black Pepper
- Cooking Oil for frying
1 Soak the chicken with the marinade ingredients for at least 4 hours or overnight.
2 Drain and wring out all the liquid and fry in batches. Do not overload the pan so the chicken pieces fry properly and not boil from the wet meat.
3 Serve with steamed white rice with vinegar dipping sauce and atchara.