Trim the chicken legs and thighs well of excess fat and skin. I like to remove the backbone portion attached to the thighs for quicker and more even cooking as well. You can use all thighs or all drumsticks in this recipe if you prefer.

Add the trimmed chicken pieces to a large ziplock bag.

In a small bowl, whisk together all of the remaining ingredients EXCEPT the water and canola oil. Pour this marinade over the chicken in the bag and press out as much air as you can, Place the bag in a shallow pan and marinate in the fridge for up to 24 hours, turning the bag over in the dish several times while marinating.

After marinating, transfer both the chicken and marinade, along with 1/2 cup of water to a pot or skillet large enough to fit all the chicken pieces in a single layer.

Simmer slowly for 10 minutes over medium low heat. Turn all of the chicken pieces over and simmer slowly for an additional 10 minutes.

Remove the chicken pieces from the pan and continue to simmer the sauce for several minutes until it thickens slightly to a glaze.

In the meantime heat enough canola oil to a large non-stick sauté pan over medium low heat to cover the bottom. Don't worry, this oil really doesn't get absorbed by the chicken: if anything, it helps to render additional fat from the skin of the chicken.

You want to control the heat carefully here, it should be only high enough so that the chicken does sizzle slowly in the pan but not so high as it will burn the glaze that's left on the partially cooked chicken.

Fry for about 5 minutes per side on the thighs and make about 3 or 4 turns on the chicken drumsticks to make sure the skin gets crisped on all sides. 10 minutes total frying time should be fine.

Remove the chicken from the pan and serve with plain rice. The sauce can be drizzled over the chicken and rice when serving.