Heat the oil in a frying pan over a medium high heat. Gently pound the chicken so it's an even thickness all over

Season with salt and cook on each side until golden brown and cooked through, 3 - 4 minutes each side depending on how large. Transfer to a plate and set aside

Lower the heat to medium low and add the whole garlic cloves to the pan. Cook until golden brown, about 3 minutes. Transfer to the plate of chicken

Whisk in the brown sugar until dissolved then cook until the sauce turns a deep amber colour, about 4 minutes

Carefully add the vinegar, slices of ginger, garlic cloves, chicken stock and soy sauce and stir in

https://cookpad.wasmer.app/us/recipes/332952-vickys-soy-sauce-substitute

Bring to the boil and whisk occasionally until thickened. This takes about 15 - 20 minutes. When the sauce is ready and the garlic and ginger are well glazed, turn the heat down to medium low, remove the garlic and ginger and discard, then return the chicken to the pan until heated through