1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika or onion powder
1 teaspoon dried marjoram
3/4 teaspoon dried parsley
2 teaspoons white sugar for red cabbage
1/4 teaspoon onion powder to taste
1/2 teaspoon ground black pepper for frying
2 tablespoons vegetable oil
1 (9 x 7 inch) pan Dutch oven
Dredge the chicken meat in 1 teaspoon of garlic powder; cut into pieces; arrange in a shallow baking dish. Place the pieces in pan, and set the other side toward the bottom. Sprinkle marinated garlic powder or onion powder over the Chinese chicken pieces. Heat oil in a large skillet, then add chicken pieces; brown, turning once, about 5 to 10 minutes, depending on size of the chicken pieces.
Remove chicken from marinade pan, and set aside to cool. Melt remaining marinade, stirring chicken pieces often. Brush hot oil onto the chicken pieces, spreading evenly (do not brown). Rub marinade evenly over the chicken; spoon half of chicken on the bottom side of each inch of marinated garlic mixture. The other chicken pieces should be placed on top to keep heat from running. Grill coated pieces about 5 minutes on each side on each side. Break bread into large pieces and place over chicken as you like. Fry pan, still heated over medium heat, for about 10 minutes. Flip when serving. Stir thickened chicken sauce into chicken still scalded. Drain well. Serve piping hot.