2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
3 tablespoons garlic powder
1/4 teaspoon salt
1 teaspoon dried basil
3 tablespoons dried sage
1 teaspoon dried minced onion
1 teaspoon dried rosemary
Heat oil in a large skillet over medium heat. Mix with chicken, turning once; brown on both sides. Remove from skillet and set aside.
In a bowl, mix together vinegar, garlic powder, salt, basil, sage, onion, rosemary and apple cider vinegar. Pour into a large glass dish. Cover the dish and refrigerate overnight.
While chicken is browning, put a small amount of oil into a large saucepan and heat over medium heat. Turn chicken over oil and place in the water to cover; cook just until browned on both sides. Remove from pan and drain.
Bring a large pot of water to a boil. Add chicken and heat until just browned, about 15 minutes. Remove chicken and cook as usual. Remove from skillet, cut into 1/2 inch cubes and fry in oil until no longer pink, about 5 minutes. Remove from skillet and drain on paper towels.