1-Gather all ingredients and prepare the chicken by trimming excess fat and patting it dry. This sets you up for smooth cooking and ensures the flavors shine through.

2-In a large bowl, mix soy sauce, vinegar, 3 minced garlic cloves, and 4 bay leaves to make the marinade. Add the 750g chicken thigh fillets and let them sit for at least 20 minutes or overnight for deeper taste.

3-Heat 2 tablespoons of oil in a skillet over medium heat and sear the marinated chicken until browned but not fully cooked, then remove it from the pan.

4-In the same pan, cook the additional 3 minced garlic cloves and 1 small diced brown onion until fragrant. Add the reserved marinade, 1 1/2 cups water, 2 tablespoons brown sugar, and 1 tablespoon whole black peppercorns, then simmer for 5 minutes.

5-Return the chicken to the pan and cook uncovered for 20 to 25 minutes, turning once, until the sauce thickens into a sticky glaze. If the sauce needs more thickening, remove the chicken and reduce it further before coating the chicken again.

6-For dietary tweaks, use gluten-free soy sauce or substitute with tofu. Serve hot over rice and garnish with 2 sliced green onions for a fresh touch.