Step 1

Prep the mise-en-place above. For the garlic, slice the core off, crush and shake in a container to remove skin. Only keep the cloves.

Step 2

Marinade the chicken with the soy sauce, ½ of the vinegar, 3 crushed bay leaves and peppercorns for 1Hr-3Hr in the fridge (The longer the better). Ensure the chicken is coated with marinade before covering with cling foil.

Step 3

After marinating is done, place it on a rack with a tray below the rack to dry the chicken from excess marinate.

Step 4

Heat some oil on the pan. Sear the chicken till the skin is browned and caramelized. Turn accordingly once the sides are browned.

Step 5

After all chicken is seared, place the chicken aside in a dish with tongs.

Step 6

Using the same pan, sauté 1 whole sliced onion and scrape the residue at the bottom of the pan.

Step 7

Once onion is browned, add marinate to deglaze the whole pan. Add in brown sugar and remaining ½ cup and 2 tablespoons of the vinegar and water.

Step 8

Add in sliced chilli padi. Bring to a boil to cook chicken and for the sauce to reduce so that sauce thickens. (Roughly 20-30min)

Step 9

Once the sauce thickens, check if chicken is cooked. Use a spoon to touch the chicken and it should feel tough from the outside and not soft.

Step 10

Plate the dish and serve with rice. Add pan fried potato slices, boiled quail eggs and chopped spring onions.