Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs (about 6-8 thighs)
  • 1 tbsp (15ml) vegetable oil
  • 1 large (200g) yellow onion, quartered
  • 6 cloves garlic (30g), minced
  • 1/2 cup (120ml) soy sauce, low sodium preferred
  • 1/2 cup (120ml) white vinegar (avoid malt vinegar)
  • 1/4 cup (60ml) water
  • 2 tbsp (30g) brown sugar, packed
  • 1 tsp (5g) whole black peppercorns
  • 2 dried bay leaves
  • Cooked rice, for serving

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Brown chicken thighs in batches, skin-side down first, until golden brown (about 5-7 minutes per side). Remove chicken and set aside.
  2. Add onion and garlic to the pot and sauté until softened and fragrant (about 3-5 minutes).
  3. Pour in soy sauce, vinegar, and water. Stir in brown sugar, peppercorns, and bay leaves. Bring to a simmer.
  4. Return the chicken to the pot, ensuring it is mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender. Internal temperature should reach 165°F (74°C).
  5. Remove chicken from the pot and set aside. Increase heat to medium-high and simmer the sauce, uncovered, for 5-10 minutes, or until it has thickened slightly. Watch carefully to prevent burning.
  6. Return chicken to the sauce (if reduced), or serve alongside the reduced sauce. Serve hot over rice.