I used lite soy sauce, but it came out too salty for my tastes, and I really like salty things, so long as they're not overly salty. I think the balance could have been better. I tried to correct this by adding sugar, and that kind-of helped, but the salty flavor was too much really. Even my guests who tasted it thought it was too salty, no one really even wanted any. I understand a lot of people really don't mind salty soy saucy asian foods, but I really do. I don't like that. I'm going to attempt this again, but this time I'm going to put more onion and garlic and less soy. I'm going to add water too. The vinegar was nice. Also, I used boneless thighs, so in the end the meat shredded apart, I will use full thighs with bones next time. I think this would be good if the balance can be found. I would have liked it to be less salty and more tangy. I suggest you make up the vinegar/water/soy liquid and taste it before adding it to the pot, to make sure it tastes good before it's too late. Also would have been better with some lime or lemon added I think. Cracked Peppercorns are better than regular pepper too. Good luck, don't make the mistake of doing this recipe without first tasting the sauce first.
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I used lite soy sauce, but it came out too salty for my tastes, and I really like salty...