Ingredients:

  • ½ cup soy sauce
  • ½ cup cane vinegar (or white vinegar)
  • 1 tablespoon brown sugar
  • 1 teaspoon black peppercorns
  • 2-4 bay leaves
  • 2 lbs chicken thighs (bone-in, skin-on or chicken drumsticks)
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 2 tablespoons cooking oil (vegetable or canola)
  • 1-2 red chili peppers (for heat, optional)
  • 1 cup water (if needed for sauce balance, optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, vinegar, brown sugar, peppercorns, minced garlic, and bay leaves. Add chicken thighs and coat well. Marinate for at least 30 minutes.
  2. Heat oil in a pot over medium-high heat. Remove chicken from marinade, reserving the marinade. Sear chicken skin-side down until golden brown, about 4-5 minutes; flip and sear the other side.
  3. Add sliced onion to the pot and sauté until translucent. Pour in the reserved marinade and add additional water if the sauce looks too thick. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes.
  4. Check chicken for tenderness; it should be easy to pull apart with a fork. Taste sauce and adjust seasoning as needed; reduce sauce further for a thicker consistency if desired.
  5. Serve hot with steamed rice, pouring some of the sauce over the chicken.