Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 6 cloves garlic, smashed
  • 1 tbsp vegetable oil
  • 1 tsp whole black peppercorns
  • 3 pieces dried bay leaves
  • 1/2 cup soy sauce
  • 1/3 cup cane vinegar or apple cider vinegar
  • 1/2 cup water
  • 1 tbsp brown sugar

Instructions:

  1. Heat the oil over medium-high heat. Place chicken thighs skin-side down. Cook for 5-7 minutes without moving them until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove chicken and set aside on a plate.
  2. In the same pan, add the smashed garlic and sauté for 1 minute until fragrant and pale gold. Stir in the peppercorns and bay leaves for 30 seconds to release their oils.
  3. Pour in the soy sauce, vinegar, water, and brown sugar. Stir to deglaze the pan, scraping up the brown bits from the bottom.
  4. Return the chicken and any accumulated juices to the pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20 minutes, turning the chicken occasionally, until the sauce reduces into a syrupy, mahogany-colored glaze.