1/3 cup lemon juice
6 teaspoons rice vinegar
1/2 teaspoon ground black pepper
1 1/2 teaspoons going cold
1/2 teaspoon chicken bouillon granules
1 tablespoon cooking spray
1/4 cup fresh ginger root
1/4 teaspoon salt
In a medium heavy-duty mixing bowl, mix lemon juice, vinegar, black pepper, chicken bouillon, coconut, nutmeg, and salt. Cover and whisk to mix. Cover and shake in 1/4 cup ginger paste.
Place chicken pieces on both sides of the mixture to coat. Fry on medium heat for 5 minutes, or until internal juices are clear and juices run clear.