1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste

In a pot, simmer chicken in vinegar, garlic, water, salt and pepper. Remove just before the chicken is fully cooked. Strain off liquid. In a frying pan or wok, heat oil and deep fry the chicken until golden brown Place on paper towel to remove excess oil Serve hot with rice and sliced cucumber or atchara on the side.