METHOD:
Place a dutch oven over med heat and toast the bay leaves and peppercorns until fragrant and the bay leaves have a nice sheen(3-4min).
Remove spices and crush 3/4 of the peppercorns with a mortar and pestle.
Pour the oil in the dutch oven and brown chicken in batches, skin side down, until golden brown and fat has rendered (6-8min).
Wiggle chicken from time to time to make sure the skin doesn’t stick. Place all the chicken on a plate as you work the batches. Once done, pour out all but 1 tbsp of oil.
Return the pot to the stovetop over low heat and pour in the vinegar, shoyu, beer, brown sugar, garlic, bay leaves, and peppercorns. Stir and cook for 2 minutes.
Add the chicken and any juices and move heat to med-high, to bring to a low boil. Lower the heat to med-low, cover and cook for 45min, flipping the chicken halfway through.
Remove the lid and simmer for 15min. Remove the chicken and place skin-side up on a baking sheet.
Turn the heat to high and let the sauce reduce to half (5-6min).
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