Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces
  • 1/2 cup (120 ml) soy sauce
  • 1/2 cup (120 ml) white vinegar
  • 1 head garlic, peeled and minced
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 tablespoon brown sugar (optional)
  • 1 cup (240 ml) water
  • 2 tablespoons vegetable oil

Instructions:

  1. Heat vegetable oil in a large pot over medium-high heat. Sear the chicken pieces until golden brown. Remove chicken and set aside.
  2. Add minced garlic to the pot and sauté until fragrant.
  3. Add soy sauce, vinegar, peppercorns, bay leaves, and brown sugar (if using) to the pot. Bring to a simmer.
  4. Return the chicken to the pot, making sure it's mostly submerged in the sauce. Add water. Bring to a simmer, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through.
  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 reduces and thickens slightly.
  6. Return the chicken to the pot and coat with the reduced sauce. Serve hot.