In a glass measuring cup, whisk together the cane vinegar, soy sauce, brown sugar, and black peppercorns. Set aside.
Heat the vegetable oil in a large pot over medium-high heat. Dab the skin of the chicken thighs dry with paper towels. Add three thighs to the pot, skin side down, and let sear until golden brown on the bottom, about four to six minutes.
Transfer the first batch of chicken to a plate and repeat with the remaining thighs. Add the garlic cloves during the last thirty seconds of cooking.
Remove the pan from heat and carefully pour in the vinegar mixture. Return three pieces of chicken to the pot, skin side down, and nestle in the bay leaves.
Return the pot to the heat, bring the sauce just to a boil, then reduce the heat to low. Cover and simmer for twenty minutes.
After twenty minutes, flip the chicken thighs to the opposite side and continue to simmer uncovered for another twenty minutes.
Remove the bay leaves and serve the chicken warm over rice with some sauce spooned over.
