3 chicken thighs
4 chicken legs
salt and pepper
1 small head garlic, separate cloves; crush and peel
1/3 cup soy sauce
2/3 cup vinegar
2 bay leaves
1 teaspoon whole peppercorns
1 teaspoon red chilli pepper flakes
Heat about a tablespoon of cooking oil (don’t use your expensive olive oil) in a pan.
Meanwile, wash and clean chicken pieces thoroughly, make sure you get that slime underneath the skin. Pat dry and season lightly with salt and pepper and sprinkle or rub cayenne pepper, if using.
Pan fry on medium-high heat until browned on both sides. Transfer to a platter and set aside. Discard the oil from the frying pan but reserve about a tablespoon or discard it all and use a tablespoon of olive oil instead.
Sauté garlic until soft and lightly brown (love the smell), add the red chilli pepper flakes (if using); add soy sauce, whole peppercorns and bay leaves and vinegar, DO NOT STIR! Cover and let it boil for a minute. Remove cover/lid, now you may stir and return the pan-fried chicken pieces.
Cover again and simmer for about 15 minutes; flip the chicken pieces to let the other side absorb the sauce too, cover and simmer for 15-20 minutes more. Watch the liquid, you may want to add a little water if you want it with sauce but if you just want a glaze, cook until there’s barely liquid left on the pan. Transfer to a serving dish.