Olympic Seoul Chicken

      8 ea Thighs, chicken, skinned,
           -- broiler/fryer type
    1/4 c  Vinegar, white
      3 tb Soy sauce
      2 tb Honey
    1/4 ts Ginger
      2 tb Oil, peanut
     10 lg Garlic, cloves, chopped
      1 ts Pepper, red, crushed

Mix vinegar, soy sauce, honey, and ginger together in a small bowl; set aside. Heat the oil in a large fry pan over medium-high heat. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Add garlic and red pepper; cook, stirring, 2 to 3 minutes. Add vinegar mixture; cover and cook for about 15 minutes or until the chicken is fork tender. Uncover, cook about 1 to 2 minutes more or until the sauce is slightly thick. Serve with rice.


Yield: 4 Servings