Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • ½ cup (120ml) soy sauce (use low-sodium if preferred)
  • ½ cup (120ml) white vinegar (distilled or cane vinegar)
  • 6 cloves garlic, minced
  • 1 tablespoon whole black peppercorns, lightly crushed
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • 1 cup (240ml) water
  • Optional: 1 tablespoon brown sugar (for a touch of sweetness)
  • Optional: 1 red chili, sliced (for heat)
  • Salt to taste

Instructions:

  1. Heat oil in a large skillet or Dutch oven over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic!
  2. Add chicken pieces to the skillet and brown on all sides. This adds flavour and helps to render some of the fat.
  3. Pour in soy sauce, vinegar, and water. Add bay leaves, peppercorns, and optional chili (if using).
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  5. Remove chicken from the skillet and set aside. Increase heat to medium-high and let the sauce reduce until it thickens slightly, about 5-10 minutes. Taste and adjust seasoning with salt, and optional brown sugar, if desired.
  6. Return the chicken to the skillet and coat with the reduced sauce. Simmer for a few more minutes to allow the flavors to meld.
  7. Serve hot over rice.