1 cup white vinegar
2 garlic cloves, pressed
1 bay leaf
1 1/2 tsp whole peppercorns, lightly crushed
1/2 cup reduced-sodium soy sauce
6 whole chicken legs, cut into drumstick
and thigh pieces
1 cup water
3 Tbs canola oil


In a large glass baking dish, mix vinegar, garlic, bay leaf, peppercorns and soy sauce; add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 1 hour.
Transfer chicken and its marinade to a large saucepan. Add water and heat to boiling over high heat. Cover, reduce heat to low and simmer 20 minutes. With tongs, transfer chicken to a plate to cool.
Boil cooking liquid until it is reduced to 1 cup, about 10 minutes. Let sauce cool and strain into a small saucepan. Skim off fat and reheat.
Pat chicken dry with paper towels. In a large skillet, heat oil over high heat until very hot. Brown chicken in batches, about 2 minutes per side. Transfer to a deep platter and pour hot sauce over chicken.