Ingredients:

  • ½ cup (120 ml) soy sauce
  • ½ cup (120 ml) white vinegar
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 2 lb (900 g) bone-in, skin-on chicken thighs
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 cup (240 ml) water
  • 1-2 tbsp brown sugar (optional, to taste)

Instructions:

  1. In a large bowl, combine soy sauce, vinegar, garlic, bay leaves, and peppercorns. Add chicken thighs, ensuring they are well-coated; cover and refrigerate for at least 30 minutes.
  2. Heat oil in a Dutch oven over medium heat. Add sliced onion and cook until translucent.
  3. Remove chicken from marinade (reserve the marinade) and add to the pot. Brown on both sides for about 5 minutes.
  4. Pour reserved marinade and water into the pot; bring to a boil. Reduce heat, cover, and simmer for about 30 minutes, or until chicken is tender.
  5. Taste and add brown sugar if desired for sweetness. Adjust seasoning as needed.
  6. Remove from heat and let rest for a few minutes. Serve hot with steamed rice.