Step by step

Method

6 steps

1. 1

   Arrange the chicken pieces in one layer in a large pot. Remove the skin if you prefer a softer finish, or leave it on for broiling later.

2. 2

   Whisk the soy sauce, vinegar, oil, honey, bay leaves, garlic, and peppercorns until the honey dissolves. Pour it over the chicken, cover, and refrigerate for a few hours or overnight.

3. 3

   Add enough water to bring the liquid nearly to the top of the chicken, about ½ cup. Cover, bring to a rolling boil over high heat, then lower to medium-low and simmer for 30 minutes.

4. 4

   Heat the broiler to high. Transfer the chicken to a broiler pan or a sheet pan fitted with a rack. Broil for 5–10 minutes, until the skin is browned and crisp; keep an eye on it because the honey darkens quickly.

5. 5

   While the chicken broils, bring the soy-vinegar liquid to a rapid boil. Reduce it by about half, usually 5–10 minutes after the chicken is done, until it lightly coats a spoon.

6. 6

   Brush the reduced sauce over the chicken or toss the pieces in it. Serve over rice or noodles with extra sauce spooned on top.