In a large kettle combine the chicken, vinegar,
garlic, bay leaves, peppercorns, and 1 cup water,
bring the mixture to a boil, and simmer it, covered,
for 20 minutes. Add the soy sauce and simmer the
mixture, covered, for 20 minutes. Transfer the chicken
with tongs to a plate and boil the liquid for 10
minutes, or until it is reduced to about 1 cup. Let
the sauce cool, remove the bay leaves, and skim the
fat from the surface.
In a large skillet heat the oil over high heat until
it is hot but not smoking and in it saute the chicken,
patted dry, in batches, turning it, for 5 minutes, or
until it is browned well. Transfer the chicken to a
rimmed platter, pour the sauce over the chicken.