Mix 750g of boneless, skinless chicken thighs, 3 minced garlic cloves, 85ml of light soy sauce, 115ml of white vinegar, and 3 dried bay leaves. Refrigerate for at least 20 minutes.
Measure 2 tablespoons of vegetable oil. Heat half in a wide pan over high heat. Lift out the chicken, reserving the marinade. Sear for 1 minute per side, then remove.
Lower the heat to medium and add the remaining oil. Cook 1 chopped small onion and 3 more minced garlic cloves in the pan for 2 minutes.
Add the reserved marinade, 375ml of water, 2 tablespoons of brown sugar, and 2 teaspoons of cracked black pepper. Simmer for 5 minutes.
Return the chicken. Simmer uncovered for 20-25 minutes, turning once, until it reaches 165°F / 74°C and the sauce becomes a glaze. If needed, remove the chicken briefly while reducing the sauce. Discard the bay leaves.
