This works best with chicken thighs with the skin still on, but chicken breasts will also work too. The key is to have the skin still on, that's the source of the oil and crispiness.
I bought some chicken from the store and de-boned them myself, or you can pay 3x the price and get the chicken already de-boned.
Ingredients
4 boneless chicken quarters/thighs
3-4 cloves of garlic
2 T cooking wine
2 T soy sauce
1 T sesame oil
1.5 t sugar
dash of white pepper
1. Mince the garlic.
2. Combine all the ingredients in a ziplock bag or tupperware container and marinate overnight. This step is pretty essential.
3. The next day, take the chicken pieces out of the marinade and allow as much of the marinade to drip off. Using a clean nonstick pan, place the chicken pieces down skin first and turn the heat to a low or low medium setting. You don't want to turn it too high, for fear that the chicken will burn.
4. As the chicken heats up, the chicken will pretty much fry in its own fat. Be patient, use this time to prepare a vegetable dish. Once the skin side is a nice golden brown color, flip the chicken to cook the other side.
5. Cook the chicken until the juices run clear.
6. Serve with rice, steamed veges, or pasta.