Ingredients

• 2-3 lbschicken thighs and drumsticks
• Kosher salt
• 1-2 Tablespoonneutral oil such as rice bran or canola
• ground black pepper
• whole black peppercorns
• whole cloves garlic, smashed
• 1 cupcane, coconut, or distilled white vinegar
• 2/3 cupFilipino soy sauce (Japanese shoyu or a mix of Chinese dark and light soy sauce works)
• 5 ouncesbrown or palm sugar

Directions

1. Season the chicken lightly with salt
2. Heat the oil in a wok or large saucepan over medium-high heat until shimmering
3. Add the chicken
4. turn occasionally, until lightly browned all over, about 4 minutes
5. Add the ground and whole black pepper and the garlic and stir to combine.
6. Add the vinegar, soy sauce, sugar, and bay leaves, and stir to combine.
7. Bring to a boil
8. reduce to a bare simmer, cover, and cook for 30 minutes
9. Turn chicken, cover again, and cook until the chicken is fully tender and the sauce is thick and coats the chicken pieces in a dark glaze.
10. Serve the chicken and sauce with rice.