FDP Cookbook : Side Dishes : Jayant's Famous Thailand Chicken
(submitted by kmcallihan )

Ingredients

Jayant stayed holidays with us in a very small town in Kentucky. My sister and her husband had him in their dorm at Morehead State University. He became part of our family and cooked many dishes. Mom, god bless her soul, wrote down her version of his ways and ingredients in making better chicken than Colonel Sanders.

Directions

Jayant's Chicken: Boned chicken-cut in about 2 X 3" pieces
Soy Sauce, Garlic Powder, Red Wine, Accent.
"I never had a written recipe, just watched jayant make it--usually do at least 2 chickens, pieces fill halfway my bowl I use for mixing a cake--suppose I use 1/2 to 3/4 cup soy sauce--same amount of red wine (it looses alcohol when fried), 2-3 tsp garlic powder, few shakes of accent; liquid should nearly cover meat, add more if necessary, refrigerate AT LEAST overnite, stirring occasionally-(I just turn my Tupperware bowl upside down), drain-flour-fry using Crisco. Have purchased boned chicken breasts, but, we think dark meat is better, not so dry,-I dread the boning process and remember how quickly Jayant did it, 25 years ago. Laura Avanelle Callihan, 1/20/93".