Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs (or drumsticks), about 6-8 pieces
  • 1 tbsp (15 ml) vegetable oil
  • 6 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup (120 ml) soy sauce (ideally a Filipino brand like Silver Swan, but Kikkoman is fine)
  • 1/2 cup (120 ml) white vinegar (distilled or cider vinegar works)
  • 1 cup (240 ml) chicken broth or water
  • 1 tbsp (15 ml) brown sugar (packed)
  • 1 tsp (5ml) black peppercorns, cracked (or coarsely ground)
  • 2 bay leaves
  • Cooked rice, for serving
  • Optional: Chopped green onions (scallions) for garnish

Instructions:

  1. Heat the oil in the skillet over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove from the skillet and set aside.
  2. Add the garlic and onion to the skillet and sauté until softened and fragrant (about 3 minutes).
  3. Pour in the soy sauce, vinegar, chicken broth (or water), and brown sugar. Stir to combine and scrape up any browned bits from the bottom of the skillet.
  4. Add the cracked black peppercorns and bay leaves to the braising liquid.
  5. Return the chicken pieces to the skillet, arranging them in a single layer. Bring the liquid to a simmer.
  6. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Check internal temperature with a meat thermometer (165°F/74°C).
  7. If the sauce is too thin, remove the chicken and set aside. Increase the heat to medium-high and simmer the sauce uncovered until it reaches your desired consistency.
  8. Serve the chicken and sauce over cooked rice. Garnish with chopped green onions, if desired.