Total cooking time: 90 minutes
- A large, heavy Dutch oven with a lid
- A Frywall that fits (see our sizing guide)
- 5 lbs. dark meat chicken, bone in
- 1 head of garlic
- 2 jalapeño chiles
- 2 scallions
- 1 tbsp. vegetable oil
- 3/4 cup distilled white vinegar
- 3/4 cup soy sauce
- 5 bay leaves
- 1 tbsp. light brown sugar
- cooked unsalted white rice
Place the chicken on a plate and spoon two tablespoons of soy sauce over both sides. Let the chicken marinate while you prepare the other ingredients.
Remove the skins from the garlic and slice each clove finely. (See the video for a great trick for doing this quickly.) Slice the jalapeños and scallions and set aside.
In the Dutch oven, heat the oil over high heat until it is very hot and shimmering. Place the Frywall into position. Use tongs to put the chicken in the pot, skin-side down, taking care not to crowd the cooking surface. Cook uncovered for about 10 minutes, until the skin is brown, crisp, and releases easily. Flip the chicken and cook on the other side for another five minutes. Remove the browned chicken to a plate, and spoon out all but a tablespoon or two of the rendered fat.
To the pot, add the soy sauce, white vinegar, bay leaves, brown sugar, garlic, and half the jalapeños. Stir, then place the chicken back in skin-side up. When the liquid boils, turn the heat down to low and cook, covered, for 45 minutes.
Serve over unsalted white rice, and top with scallions, the remaining jalapeño slices, and a few tablespoons of the sauce.