4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns or freshly ground black pepper
3 bay leaves

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours, even.

Turn the heat on high and bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.

Heat up a wok or deep frying pan. Using about 2tbsp of oil, fry the chicken pieces until golden brown. Add the sauce and continue to cook for another 3 minutes.

Serve with steamed rice.