6 bone-in chicken breast halves
1/2 cup water
1/4 cup rice vinegar
2 tablespoons paste
1/4 teaspoon white sugar
Cut chicken into 1/2 inch cubes. Add water, vinegar and sugar. Cover and refrigerate.
Roast 1 hour in large shallow skillet or skillet over medium heat. Turn chicken and place on plates in 4 dishes. Cover each with 4 chops. Place on grill or broil for 2 minutes per side.