2 lbs cut chicken
1 cup soy sauce (light kikoman)
3/4 cup white vinegar - i mean white not crystal white so look for made in the Philippines vinegar since Adobo is a Filipino dish. oh well, Kikoman is chosen as soy sauce because of it's better taste and lesser sodium.
1 tsp white sugar
5 cloves garlic crashed
dash of black pepper
and if you're feeling classy a leave of dried basil
mix all ingredients above including the chicken. i mean mix not apply ingredients to chicken - this will make your life a lot easier, so please follow. marinate overnite or vacuum pack in the fridge overnite. if you don't have a vacuum pack, ziploc will do and press air out then sealed.
take marinated chicken out of the fridge an hour or two and not more than two hours before cooking. deep fry and take pieces out until crisp or golden brown.
serve with steam rice ... hmnnn hmnnn.
burn scented candles after dining - your house smell chicken adobo after frying oi.
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