In a Dutch oven over medium heat, heat the canola oil.
Add the chicken pieces in a single layer, with the skin side down. Cook until well browned, 3 to 4 minutes on each side, before removing them and setting aside.
Into the same pot, add the garlic, black pepper corns and bay leaves and cook until golden brown and fragrant.
Add water, soy sauce, vinegar and stir to mix well.
Return the chicken to the pot, turn the heat up to high, and bring it to a boil. Turn the heat down to low, and simmer for 20 minutes until chicken is tender and cooked through.
Serve immediately, or refrigerate and serve one day later. Enjoy!