Malaysian Ayam Masak Kicap (Soy Sauce Chicken)

Pat the chicken pieces dry with paper towels. Season lightly with salt and pepper.

Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides for about 5-7 minutes until golden. Remove chicken from the skillet and set aside.

In the same skillet, reduce heat to medium. Add the sliced onion and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Return the browned chicken to the skillet. Pour in the dark soy sauce, light soy sauce, brown sugar, and water. Stir gently to combine.

Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened. Stir occasionally to prevent sticking.

Taste the sauce and adjust seasoning if needed. Serve hot with steamed white rice.