Cut any thick sections of the chicken in half. Sprinkle both sides of the chicken with salt and pepper.
Heat margarine and the garlic in a frying pan on a medium-high heat. Pan-fry the chicken, starting with the skin side down. Once it has browned, flip over, add the vinegar, and steam on medium-low heat.
When the skinless sides have also become nicely browned, swirl in the soy sauce. Bring to a simmer, and let both sides of the chicken absorb the sauce. If you heat it too much, the soy sauce will get lumpy.
Cut into bite-sized pieces and top with the remaining sauce from the frying pan. Enjoy.
Story Behind this Recipe
I love vinegar, so I would make a perfect vinegar taste tester. Out of all the recipes I cook, this is far best my favorite. Some years ago I made this recipe in an attempt to recreate a dish I had in a restaurant, and have been making it ever since.
As the soy sauce is supposed to provide most of the flavor, only add a little bit of salt to season. After cooking, taste and add more if needed. My son pours the sauce over rice to eat it up. If you make too much sauce, put shredded lettuce, or any of your favorite veggies on top of a bowl of rice and add the meat! It's also really good if used in a chicken rice bowl.