Ingredients

• 1 pound chicken breasts or thighs, cubed into bite-size pieces
• 4 cups soy sauce
• 2 cup white vinegar
• 1/4 cup whole peppercorns
• 1 tablespoon garlic powder
• 3 bay leaves
• 10 ounces chicken broth
• 1/4 cup vegetable oil
• 1 tbsp olive oil (if using Instant Pot)

Instructions

1. Add 1 pound cubed chicken tenderloins, 4 cups soy sauce, 2 cup white vinegar, 1/4 cup whole peppercorns, 1 tablespoon garlic powder, 3 bay leaves and 10 ounces of chicken broth into a pot. Make sure chicken is completely submerged in liquid. Cover and simmer on medium heat for 15-20 minutes.
2. Pour liquid into bowl and set aside. Pour 1/4 cup vegetable oil into pot and brown chicken on medium. Once browned, removed from heat and let pot cool.
3. Once the pot has cooled, pour the sauce back in. Cover and boil on medium for half an hour.

Instant Pot Instructions

1. Marinate chicken in soy sauce, vinegar and garlic for at least one hour.
2. Drain and reserve marinade, then sauté chicken in 1 tbsp olive oil until brown.
3. Re-add marinade, add peppercorns, bay leaves and chicken broth, then set on High Pressure manually for 14 minutes.
4. Quick release when finished.