Ingredients
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 6 cloves garlic minced, divided
- 3 bay leaves
- 1.5 pounds chicken thighs boneless and skinless
- 1 tablespoon vegetable oil
- 1 small onion diced
- 1.5 cups water
- 2 tablespoons brown sugar
- 1 tablespoon whole black peppercorns
- Green onions sliced, for garnish
Instructions
- Combine the soy sauce, vinegar, half the minced garlic, and bay leaves. Marinate the chicken thighs in this mixture, refrigerated, for at least 20 minutes. Marinate overnight for deeper flavor.
- In a large skillet, heat the oil over high heat and sear the marinated chicken on both sides until browned, then set aside. Reserve remaining marinade.
- In the same skillet, sauté the onion and the remaining garlic, then add the reserved marinade, water, brown sugar, and peppercorns, bringing it to a simmer.
- Return the chicken to the skillet and simmer, uncovered, turning occasionally, until the sauce reduces to a thick syrup.
- If needed, remove the chicken to thicken the sauce separately, then glaze the chicken with the sauce before serving.