Ingredients:

  • 2 lbs (900g) chicken thighs or drumsticks, bone-in, skin-on
  • 1/2 cup (120ml) soy sauce
  • 1/2 cup (120ml) white vinegar
  • 1 head of garlic, peeled and minced (about 10-12 cloves)
  • 1 tbsp whole black peppercorns
  • 2 bay leaves
  • 1 tbsp brown sugar (optional)
  • 2 tbsp cooking oil
  • 1 cup (240ml) water
  • Salt to taste

Instructions:

  1. Pat chicken dry with paper towels.
  2. Heat oil in skillet over medium heat. Add garlic and sauté until fragrant. Add chicken and brown on all sides.
  3. Pour in soy sauce, vinegar, water, peppercorns, bay leaves, and brown sugar (if using). Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
  5. Remove lid and continue simmering for another 10-15 minutes, or until the sauce has reduced and thickened slightly. Taste and adjust seasoning with salt if needed.
  6. Serve hot over rice.