In a large nonreactive bowl or resealable plastic bag, combine the 1/3 cup soy sauce, 1 bulb garlic (crushed), 1 onion sliced, and 3 bay leaves. Add the chicken pieces, seal the bag and mix around (or mix in the bowl and cover the bowl with plastic), and marinate in the fridge for 1-3 hours.

Remove the chicken pieces and pat them dry with paper towels.

Reserve the marinade - separate the onions, garlic, bay leaves, and peppercorns (solids) from the soy sauce (liquid).

Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken pieces skin-side down first (make sure they are completely dry, otherwise they will not brown) and cook until the chicken is browned on both sides - about 5 minutes each side.

Remove chicken pieces and put on a plate to rest, skin-side up.

In the same pan/oil the chicken was cooking in, add the onion, garlic, bay leaves, and peppercorns from the marinade and sauté
for 5 minutes, till the garlic is browned and the onions have sweat down.

Then add the soy sauce from the marinade, scraping up any browned bits. Then add the chicken back to the pan, and turn to coat with the soy sauce mixture.

Then add 1/3 cup white vinegar and allow it to boil, uncovered and *without* stirring, for 5 minutes. It is very important to "cook off" the vinegar taste - *do not* stir.

Then in a small bowl add 1/3 cups of water, 1/4 tsp garlic powder, 2 tablespoons of brown sugar, and stir to combine till it has dissolved in water. Add this mixture to the pan.

Reduce heat to lowest level, cover with a lid, and let it simmer for about 40 minutes, until the chicken is tender.

Take off the lid, and carefully transfer the chicken to a clean plate.

Turn up to high heat, leaving the lid off, and continue boiling down the sauce for 5 minutes till it becomes thick - enough to coat the back of a spoon. Once it's thick, return the chicken pieces and turn to coat with sauce.

Serve over freshly steamed jasmine rice and enjoy!