Pat chicken thighs dry with paper towels.

Season lightly with salt.

2. Brown the Chicken:

Heat oil in a large skillet or pot over medium-high heat.

Add chicken, skin side down, and sear until golden brown (about 5 minutes per side).

Remove chicken and set aside.

3. Sauté Aromatics:

In the same pan, sauté minced garlic until fragrant (about 30 seconds).

Add bay leaves and whole peppercorns.

4. Simmer the Chicken:

Return chicken to the pan.

Pour in soy sauce, vinegar, and water. Add brown sugar if desired.

Bring to a boil, then reduce heat to low.

Cover and simmer for 30–40 minutes, or until chicken is tender and fully cooked.

5. Reduce the Sauce (Optional):

Remove the lid and simmer for an additional 5–10 minutes to thicken the sauce slightly.

6. Serve:

Plate the chicken and spoon the sauce over it.

Serve hot with steamed rice.

Tips & Variations