Categories: Poultry, Usenet 
      Yield: 6 servings 
  
  3 1/2 lb Frying chicken cut 
           -into serving pieces, 
           -or equivalent in 
           -chicken parts of 
           -your choice 
      3 T  Peanut oil 
    3/4 c  Distilled white vinegar 
    1/4 c  Soy sauce 
      3 T  Honey 
      1    Garlic bulb, peeled 
           -and coarsely chopped 
           -(yes that says BULB, 
           -the whole head) 
      2 sm Red peppers, dried 
           -(hot -- optional) 
  
  Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 
  minutes).  Use medium-high heat. 
   
  Add garlic and peppers about 1 minute before the end of the browning 
  process. Add the remaining ingredients and cook over medium heat until 
  chicken is done and sauce has reduced somewhat. This takes about 10 
  minutes. 
   
  If you are cooking white and dark meat together, remove the white meat 
  first or it will dry out. Watch that sauce does not burn or boil away. 
   
  Serve with rice, Chinese noodles or pasta. 
   
  NOTES: 
   
  *  Chicken with garlic and hot peppers -- Another winner from "The Garlic 
  Lover's Cookbook."  Don't let the amount of garlic scare you. 
   
  *  When you look in the skillet to see how everything is going and to get a 
  whiff of the lovely aroma, do not take a big whiff.  The vinegar will knock 
  you out! 
   
  *  This recipe won first place at a recent Garlic Cook-off at the Gilroy 
  Garlic Festival. 
   
  : Difficulty:  easy. 
  : Time:  preparation:  5 minutes, cooking:  20 minutes. 
  : Precision:  measure vinegar, soy sauce and honey. 
   
  : Sharon Badian 
  : AT&T Information Systems, Holmdel, New Jersey 
  : ihnp4!mtgzy!seb 
   
  : Copyright (C) 1986 USENET Community Trust