Wash and pat the chicken dry using paper towels. Cut large pieces if needed for even cooking and better flavor absorption.

Place chicken in a bowl. Add soy sauce and half of the garlic. Let it marinate for at least 20 minutes.

Heat cooking oil in a large skillet over medium heat. Make sure the oil is hot before adding the chicken pieces.

Remove chicken from marinade and place in the skillet. Cook each side until lightly golden. This step adds deeper flavor.

Add the remaining garlic into the skillet. Stir for about one minute until fragrant.

Pour the marinade and water into the pan. Stir gently so the flavors combine well.

Add bay leaves and black peppercorns. These spices create the traditional Filipino adobo flavor.

Pour the vinegar into the pan but do not stir immediately. Let it boil for two minutes to reduce sharpness.

Lower the heat and cover the skillet. Let the chicken simmer for about 20 minutes until tender.

Add brown sugar if you prefer a slightly balanced taste. Stir gently to dissolve it.

Remove the lid and simmer for another 10 minutes. The sauce will reduce and become rich.

For extra flavor, remove the chicken and quickly pan-fry until slightly crisp before returning it to the sauce.

Taste the sauce. Add more soy sauce or water if needed.

Top with chopped green onions and serve hot with steamed rice.