Step 1

In a large saucepan, combine 4 cups of water, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved.

Step 2

Remove from heat and refrigerate until completely cold. Add onion, garlic, bay leaves, and peppercorns.

Step 3

Add chicken to pot to fully submerge in solution. Refrigerate overnight.

Step 4

Drain chicken from the brine. Rinse well and pat dry.

Step 5

Steam for about 30 to 40 minutes or until cooked through but not falling apart.

Step 6

Remove chicken from heat and refrigerate, uncovered, to cool completely. Brush all over with fish sauce.

Step 7

In a deep, heavy-bottomed pot, heat about 6-inches deep of oil (enough to fully cover chicken during frying) to 350 F.

Step 8

Gently add chicken and deep fry, turning as needed, for about 5 to 7 minutes until lightly browned. Remove from pot and drain on paper towels. Allow to rest for about 10 minutes.

Step 9

Reheat cooking oil back to 350 F. Gently add chicken back into hot oil and deep fry for about 5 to 7 minutes or until golden brown and crisp.

Step 10

Remove chicken from pot and drain on a wire rack. Allow to rest for about 5 minutes before cutting into serving portions.