In a large bowl whisk together onions, garlic, soy sauce, vinegar, bay leaves, peppercorns, and water until combined. Divide the marinade into two bowls or containers and set aside.
Add the chicken directly to one of the bowls with the marinades or transfer the chicken and marinade to a plastic zip bag and marinate in the refrigerator overnight or for at least 12 hours.
Heat the oil in a large frying pan over medium heat for two minutes and then add the chicken directly from the marinade skin side down into the oil and cook for 10-12 minutes or until well browned.