Wipe chicken pieces dry with paper towels. Season with salt and pepper.

In a large bowl, combine ginger ale, vinegar, soy sauce, brown sugar and garlic. Add chicken pieces and stir to combine. Cover with plastic wrap and refrigerate for at least 1 hour.

Drain chicken pieces (save the marinade) and wipe dry with paper towels. Set aside.

Heat oil in a skillet over medium heat. Fry the chicken until golden brown. Drain in paper towel.

In a skillet, combine browned chicken, reserved marinade and water. Bring mixture to a boil, reduce heat and let simmer for 30 minutes or until chicken is tender and sauce thickens, adding more water as needed.

Serve and enjoy!