Ingredients:

  • 2 lbs (900g) chicken pieces (thighs and drumsticks recommended)
  • ½ cup (120ml) soy sauce
  • ½ cup (120ml) white vinegar
  • 6 cloves garlic, minced
  • 1 tbsp black peppercorns, cracked
  • 2 bay leaves
  • 1 cup (240ml) water (or chicken broth)
  • 2 tbsp vegetable oil
  • Optional: 1 tbsp brown sugar
  • Optional: 1-2 dried chilies

Instructions:

  1. Pat the chicken pieces dry with paper towels.
  2. Heat the vegetable oil in a large pot over medium heat. Add the garlic and sauté until fragrant (about 1 minute).
  3. Add the chicken pieces to the pot and brown on all sides.
  4. Pour in the soy sauce, vinegar, and water (or chicken broth). Add the cracked peppercorns and bay leaves. Optional: add brown sugar and dried chilies if desired.
  5. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 35-40 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Check the internal temperature reaches 165°F (74°C).
  6. If you prefer a thicker sauce, remove the chicken pieces and set aside. Increase the heat to medium and simmer the sauce, uncovered, until it reduces to your desired consistency.
  7. Return the chicken pieces to the pot and heat through.
  8. Serve hot over rice, garnished with chopped green onions (optional).