Prepare the Chicken: Chicken thighs get patted dry and set aside. This helps the skin brown nicely and keeps the sauce rich later.
Sauté the Aromatics: Vegetable oil heats in a large pot over medium heat. Garlic and sliced onion go in first. Stir until soft and fragrant without browning too much.
Brown the Chicken: Chicken thighs get added skin side down. Let them cook until lightly golden. This step builds flavor right at the start.
Build the Sauce: Soy sauce, vinegar, water, brown sugar, bay leaves, and red chili go into the pot. Stir gently so everything blends evenly.
Simmer Slowly: The pot gets covered and heat lowers. Let the chicken simmer gently for about 40 minutes. The sauce reduces and thickens naturally.
Taste and Adjust: Taste the sauce and adjust sweetness slightly if needed. The balance should feel savory with gentle tang.
Finish and Rest: Green onions get sprinkled in near the end. Let the dish rest for a few minutes before serving so flavors settle.
