Description
A savory-sour Filipino classic—chicken marinated and braised in soy sauce, vinegar, garlic, and aromatics, resulting in tender, flavorful meat and tangy sauce.
Ingredients
Units
Scale
- 2 lbs bone-in chicken thighs & drumsticks
- 1/2 cup soy sauce
- 1/2 cup cane vinegar (or white vinegar)
- 6 cloves garlic, crushed
- 1 small onion, sliced
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon brown sugar (optional, balances acidity)
- 2 tablespoons cooking oil
- Salt & pepper to taste
Instructions
- In a bowl, combine soy sauce, vinegar, garlic, bay leaves, peppercorns, and sugar. Marinate chicken for at least 30 minutes (or overnight for deeper flavor).
- Heat oil in a large skillet or Dutch oven over medium heat. Sear chicken pieces (reserve marinade) until lightly browned, about 3–4 minutes per side. Remove and set aside.
- In the same pan, sauté onion until translucent. Pour in the reserved marinade and bring to a gentle simmer.
- Return chicken pieces to the pan, skin-side down. Cover and simmer on low for 25–30 minutes, stirring occasionally.
- Uncover, increase heat to medium-high, and cook 5–8 minutes more to reduce sauce slightly and caramelize chicken.
- Taste sauce and adjust seasoning with salt, pepper, or a touch more sugar if desired.
- Serve hot with steamed rice, spooning sauce over the chicken.
Notes
- For richer flavor, marinate chicken for a few hours or overnight.
- Use cane vinegar for authentic tang—substitute white wine vinegar if unavailable.
- Add potatoes or boiled eggs during braising for variations.
- Leftovers taste even better the next day as flavors meld.
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 120 mg