Rinse your chicken pieces thoroughly, and pat them dry.

Into the chicken, add the garlic, soy sauce, vinegar, brown sugar, peppercorns, ground black pepper, and bay leaves.

Cover the marinated chicken with a plastic wrap and let it sit in the refrigerator for 1-2 hours.

Remove the chicken pieces from the marinade making sure to save the marinade.

Heat a large skillet, and add in the vegetable oil.

Add the chicken skin-side down in the hot skillet. Leave the chicken to sear for 2-3 minutes on medium heat.

Flip the chicken when the skin has browned and pour in the marinade, cover the pan, and let it cook for 15 minutes on medium to low heat.

Add the cup of water into the sauce, combine well, and leave the pan open so the sauce begins to reduce to a thickened consistency, this process should take another 10-15 minutes.

You can add 1/2 tsp of dissolved cornstarch if you would prefer a thicker sauce.

Turn off heat and serve hot with cooked white rice.