3 tablespoons soy sauce
3 tablespoons brown sugar
1/2 cup white sugar
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 (.75 ounce) package active dry yeast
1/2 cup warm milk
1 teaspoon salt
1 cup warm water
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
In a small bowl, mix soy sauce, brown sugar and white sugar. Let stand 2 hours.
In a medium bowl, mix the vegetable oil, vegetable oil, vinegar, garlic powder, oregano and yeast. Stir in coffee liqueur, salt and warm milk. Let stand 8 hours.
Heat the water in a large nonstick skillet over medium-high heat. Slowly pour in the water and the yeast mixture. Stir together until well combined. Gradually mix in the sugar and vinegar mixture, stirring constantly.
Add the yeast mixture, coffee liqueur, salt and warm water; mix well.
While the dough (laying on baking sheet) is being made, place the chicken cubes in the bottom of a lightly greased 9x13-inch pan. Place the chicken in the pan with the yeast mixture. Cover the pan with aluminum foil, and let rise in a warm place until doubled in size, about 1 hour.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Turn the chicken into a platter, and brush with the 2 tablespoons of soy sauce mixture. Place the platter on a counter or serving pan. Brush the top with 1/4 cup of the remaining soy sauce mixture. Pour the remaining soy sauce over the top of the chicken while it's still warm.
Bake uncovered in the preheated oven for 1 hour.
While the chicken is still warm add water and olive vinegar to the pan. Mix together well and place the chicken in the pan. The longer it has risen, the more it will soak up the sauce and it will crack.
When the chicken is completely cooked, remove foil from the pan. Pour 1/2 cup of the chicken broth mixture over the chicken and sprinkle with remaining soy sauce. Cover and let stand overnight.
While the pan is standing, preheat oven to 350 degrees F (175 degrees C).
Remove foil from pan, and brush the top of the pan with 1/4 cup of the remaining soy sauce mixture. Place the pan on a serving platter, place lid on pan, and brush final tablespoon of broth mixture on top. Brush evenly with the remaining soy sauce.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through. Remove foil and brush the top of the pan with 2 tablespoons of the remaining soy sauce mixture. Brush with remaining sauce and sprinkle with remaining garlic powder. Spoon remaining sauce over the top of the chicken and sprinkle with remaining oregano. Bake uncovered for 10 minutes, or until chicken is cooked through.