Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 tbsp (15ml) vegetable oil
  • 1 cup (240ml) Filipino soy sauce (toyo)
  • ¾ cup (180ml) white vinegar
  • 6-8 cloves garlic, minced
  • 1 tbsp (15g) brown sugar
  • 1 tsp (5ml) black peppercorns, crushed
  • 2 bay leaves
  • 1 cup (240ml) chicken broth

Instructions:

  1. Heat oil in a large pot over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pot. Remove chicken and set aside.
  2. Add garlic to the pot and sauté until fragrant (about 30 seconds). Be careful not to burn it!
  3. Add soy sauce, vinegar, brown sugar, peppercorns, and bay leaves to the pot. Bring to a simmer.
  4. Return the chicken to the pot. Add chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is very tender and the sauce has thickened.
  5. Taste and adjust seasonings as needed. Remove bay leaves before serving. Serve hot over rice, garnished with green onions (optional).