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Ingredients
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Main
Method
Main
- 1
Marinate
Place the chicken in a large bowl or zip-top bag. Add the soy sauce, half of the crushed garlic (5 cloves), and whole peppercorns. Turn to coat, cover or seal, and marinate in the refrigerator for 30 minutes to 2 hours (longer for deeper flavor).
- 2
Brown the chicken
Heat vegetable oil in a wide skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and pat briefly with paper towel. Brown chicken skin-side down for 3–4 minutes until golden, then flip and brown the other side 2 minutes. Work in batches if needed. Transfer browned chicken to a plate.
- 3
- 4
Simmer in sauce
Return all browned chicken to the pot. Pour in the reserved soy-sauce marinade, vinegar, and water. Add bay leaves, brown sugar (if using), and the remaining 1 tsp salt. Do NOT stir immediately after adding vinegar; let it boil gently for about 1 minute to cook off sharpness. After 1 minute, stir once to combine.
- 5
Cook covered
Bring mixture to a gentle simmer. Cover and reduce heat to low. Simmer for 25–30 minutes, turning chicken once halfway through, until chicken is cooked through and tender (internal temperature 74°C/165°F).
- 6
Reduce sauce
Remove the lid, increase heat to medium-high, and simmer uncovered for 6–10 minutes until sauce is reduced and slightly glossy, spooning sauce over chicken frequently. Taste and adjust seasoning with a pinch more salt or a teaspoon sugar if too sharp.
- 7
Finish and serve
Sprinkle sliced scallions over the chicken. Transfer to a serving dish and spoon extra sauce over the top. Serve hot with steamed rice.