Pantyking Chicken Paksiw

Cut the chicken leg quarters into serving pieces. Season with salt and pepper. Let it sit for at least 10 minutes.
Heat oil in a pan and fry the chicken pieces until all sides are browned. Remove from the pan and set aside.
Sauté the Aromatics:

In the same pan, reduce the oil. Sauté the minced garlic until slightly brown, then add the chopped onions and cook until soft.
Add the whole peppercorns and sauté for a minute. Return the fried chicken to the pan and stir-fry for 2 minutes.
Add the bay leaves and sauté for another minute.
Add the Sauce Ingredients:

Add the sugar and stir to dissolve. Pour in half a bottle of Mang Tomas sauce and stir to distribute. Let it simmer for 2 minutes until absorbed.
Crumble the chicken broth cube into the pan and stir well. Add the vinegar, but don’t stir. Let it sit for 3 minutes before stirring.
Add the water, cover, and bring to a boil for 5 minutes. Stir to cook evenly and cover the pan again, cooking for another 5 minutes.
Thicken the Sauce:

Pour in the remaining half of the Mang Tomas sauce. Stir well and let it thicken.
For a thicker consistency, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water, and add it to the pan. Simmer for a few more minutes until the sauce reduces and thickens.
Serving and Storage Tips: