2 tablespoons vegetable oil 3 lbs bone in thighs, chicken legs 1 large onion, quartered and sliced 2 tablespoons minced garlic ⅔ cup low sodium soy sauce ⅓ cup white vinegar 1 tablespoon garlic powder 2 teaspoons black pepper 1 bay leaf
Combine chicken, garlic, soy sauce, vinegar, bay leaf, pepper in a bowl. Marinate in the fridge for 1-3hrs (or over night).
Remove chicken from marinate (reserve marinate for later). Pat dry. Heat vegetable oil in a large skillet over medium-high heat. Sear chicken and return to marinate. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside.
Add onion cook until translucent. Add garlic and cook to release aroma.
Add in marinate and chicken, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.
Add corn starch slurry to thicken sause if needed
Serve with rice
2 tablespoons vegetable oil 1 (3 pound) chicken, cut into pieces 1 large onion, quartered and sliced 2 tablespoons minced garlic ⅔ cup low sodium soy sauce ⅓ cup white vinegar 1 tablespoon garlic powder 2 teaspoons black pepper 1 bay leaf
Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown, 2 to 3 minutes per side. Transfer chicken to a plate and set aside. Add onion and garlic to the skillet; cook until softened and brown, about 6 minutes. Pour in soy sauce and vinegar and season with garlic powder, black pepper, and bay leaf. Return chicken to pan, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is tender and cooked through, 35 to 40 minutes.
4 to 5 pounds chicken thighs 1/2 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, crushed 1 teaspoon black peppercorns 3 bay leaves Steamed rice, for serving
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
1 cup white vinegar 1/4 cup soy sauce 1 whole garlic bulb, smashed and peeled 2 teaspoons kosher salt 1 teaspoon coarsely ground pepper 1 bay leaf 2 pounds bone-in chicken thighs or drumsticks 1 tablespoon canola oil 1 cup water
In a shallow dish, combine the first 6 ingredients. Add chicken; refrigerate, covered, 20-30 minutes. Drain, reserving marinade. Pat chicken dry.
In a large skillet, heat oil over medium-high heat; brown chicken. Stir in water and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes. Discard bay leaf. If desired, serve chicken with cooking sauce.
2 lbs chicken (note 1) 3 pieces dried bay leaves (note 2) 8 tablespoons soy sauce (note 3) 4 tablespoons white vinegar (note 4) 5 cloves garlic (note 5) 1 1/2 cups water 3 tablespoons cooking oil 1 teaspoon sugar (note 6) 1/4 teaspoon salt (note 7) 1 teaspoon whole peppercorn (note 8)
Combine 2 lbs chicken, 8 tablespoons soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better Heat a cooking pot. Add 3 tablespoons cooking oil. When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side. Pour-in the remaining marinade, including garlic. Add water 1 1/2 cups water. Bring to a boil Add dried 3 pieces dried bay leaves and 1 teaspoon whole peppercorn. Simmer for 30 minutes or until the chicken gets tender Add 4 tablespoons white vinegar. Stir and cook for 10 minutes. Add 1 teaspoon sugar sugar, and 1/4 teaspoon salt. Stir and turn the heat off.Serve hot. Share and Enjoy!
Marinate longer: If you want the chicken to have deeper, more intense flavors, marinate it overnight instead of just for 20 minutes. This lets the flavors fully soak into the chicken, making the dish more delicious.
Sear with care: Make sure to sear the chicken over high heat to give it a rich, golden crust. This step makes the texture and taste of the finished dish better.
Be patient: Be patient and let the sauce simmer and thicken to your liking. This process concentrates the flavors and makes the dish’s signature glaze, which is a jam-like sauce.
Adjust heat: As needed, adjust the heat. While the sauce is simmering, keep an eye on the heat and adjust it as needed to keep a gentle simmer. This will help the sauce thicken, and the chicken stays soft.
Fresh garnish: Don’t forget the green onion garnish, which is optional but adds a bit of freshness and color to the dish and makes it look and taste better.