Combine chicken, soy sauce, half of the crushed garlic, and crushed peppercorn in a bowl. Mix well. Marinate the chicken for 20 minutes.
Heat oil in a cooking pot.
Once the oil is hot enough, saute the remaining garlic until it turns light brown.
Add the chicken (including all the marinade ingredients) and dried bay leaves. Cook until the chicken browns.
Pour vinegar into the pot. Let boil. Stir and continue to cook for 5 minutes.
Pour the coconut milk. Let boil. Cover and simmer until the chicken becomes tender. Note: you can continue cooking until the sauce reduces to your desired consistency.
Transfer to a serving bowl.
Serve. Share and enjoy!