An original Philippine recipe from 1957

• 1 whole chicken, skin-on, cut up
• 1/8 Cup U-Bake All Purpose Flour
• 2-3 TBS Canola Oil
• 1 med. to lg. Onion, diced
• 1/2 Cup Soy Sauce
• 1/2 Cup U-Bake Brown Sugar
• 1/2 Cup apple cider vinegar
• 1/2 tsp U-Bake Granulated Garlic
• 1/4 tsp U-Bake Powdered Ginger
• 1 T U-Bake Black Pepper
• 1/4 tsp U-Bake Cayenne Pepper, optional
• Juice of half a lemon (or from one whole lime)
• 1/4 Cup Water

Dredge the chicken pieces in flour. Heat the oil in a large, heavy pan or skillet. Add the chicken and brown on all sides. Remove the chicken from pan. Add the onion to the pan and saute until nicely browned. Put the chicken back in the pan. Stir together the soy sauce, brown sugar, vinegar, garlic, ginger, pepper, cayenne pepper, lemon or lime juice and water. Taste and adjust sweet, sour and salty to balance. It should have a light consistency. Pour the sauce over the chicken and cook about 30 minutes more on medium heat until the chicken is done.

This dish can also be made in the oven baked at 375 degrees for about an hour. If making as an appetizer, use only chicken wings.

Prep time: 25 minutes, Cooking time: 30 minutes. Serves 4-6