Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 0.5 cup cane vinegar
  • 0.5 cup Filipino soy sauce
  • 10 cloves garlic, smashed
  • 2 tsp whole black peppercorns
  • 3 dried bay leaves
  • 1 cup water
  • 1 tbsp brown sugar
  • 2 tbsp neutral oil

Instructions:

  1. Heat 2 tbsp neutral oil in a large Dutch oven over medium high heat.
  2. Add the chicken thighs skin side down and sear for 5-7 minutes until the fat renders and the skin is a deep golden brown.
  3. Remove the chicken from the pot and set it aside on a plate; do not wipe out the rendered fat.
  4. Add the 10 smashed garlic cloves to the pot and sauté until fragrant and glowing gold.
  5. Stir in the 2 tsp peppercorns and 3 bay leaves, allowing them to bloom in the hot fat for 60 seconds.
  6. Deglaze the pot with 0.5 cup cane vinegar and simmer uncovered for 10 minutes until the sharp acidic aroma mellows. Note: Resist the urge to stir the vinegar; just let it bubble.
  7. Pour in 0.5 cup soy sauce, 1 cup water, and 1 tbsp brown sugar, then return the chicken and any juices to the pot.
  8. Bring the liquid to a boil, then immediately reduce the heat to low.
  9. Simmer partially covered for 20 minutes until the meat is tender but not falling apart.
  10. Remove the lid and increase the heat slightly, simmering for another 10-15 minutes until the sauce reduces into a thick, glossy mahogany glaze.