Step 1

In a medium size pan, around 8-inches, on medium heat, add oil. Once oil is hot, add onions and cook until translucent.

Step 2

Move the onions aside and place chicken thighs skin side down. Allow the skin to brown for a few minutes. Do not move the chicken after it hits the pan, this will prevent your chicken from properly browning.

Step 3

Pour in soy sauce, garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. (At this point, the sauce will taste very tangy due to the vinegar, but be patient and allow the following simmering process create a tasty well balanced sauce).

Step 4

Bring to a boil. Then cover and reduce low-medium heat or a rolling simmer for 10 minutes.

Step 5

Uncover the lid and flip the chicken over so the skin is facing up. Cover and simmer for another 10 minutes.

Step 6

Uncover the lid and continue to simmer for 3-5 minutes so the sauce can thicken a bit. Remove off heat to serve & enjoy!