Even my guests who tasted it thought it was too salty, no one really even wanted any. I tried to correct this by adding sugar, and that kind-of helped, but the salty flavor was too much really. I think the balance could have been better.
I used lite soy sauce, but it came out too salty for my tastes, and I really like salty things, so long as they're not overly salty. It's a pretty amazing dish - hard to mess up, easy to improvise and play with ratios, and yet always tasty.
If using bone-in, skin-on chicken thighs, which I always do, the longer you let this simmer, the better it tastes, and the more tender the chicken gets. Everything else gets tossed into the pot at the same time, too, no browning, no precooking, nothing, for around 40 minutes, and it comes out perfect every time. I like a lot of extra sauce because I eat this over rice, but I use less soy sauce than I do vinegar, at a very imprecise 3 glugs of soy sauce, to 5 glugs of vinegar, and then toss in a tbsp or so of white or brown sugar to temper the acidity. Instead of mincing the garlic, I just hack the ends off of a whole head (yes, a whole head) or two (yes, two!) of garlic, peel them, and toss them into the pot whole, completely omitting the garlic powder because it just never tastes fresh.
Second, I use whole peppercorns and just toss in anywhere from a tsp to a tbsp, depending on how much chicken I'm cooking, they cook down and soften and add a nice bite. I've done it and not done it, and it doesn't make a marked difference in the flavor - you would think it would because "brown food tastes good" - but it doesn't change a lot. First, there's no need to brown the chicken. This is the world's most simple and satisfying recipe, and I make it even simpler. although he liked the chicken taste without all the sauce) Thanks Angela for such a yummy way for me to try making Filipino food! This was a BIG hit! My husband, Mom & I LOVED it, 8yr old said it was 'really good' & VERY picky 3yr old actually liked it (said "mmmm mommy this is yummy"!) (ironically my other 8yr old who eats everything I cook, didn't like all the sauce I put on his rice, and I had to give him plain rice. and finally at the end, after tasting it & feeling like it was a bit on the vinegary side, *I added about 1T brown sugar. I wanted it extra saucy, so *I used 1/2C vinegar, and about 1/2C + 2T soy sauce. 1T sounded like WAY too much pepper, and with the garlic already in there, I didn't see the need for that much extra gar powder-and I LOVE garlic!. Then *I also added about 1-1.5 C WATER so that the chicken was soaking more in liquid (and the sauce DEFINITELY didn't have a watered down taste!) *I only added about 1/4 t pep & 1/2 t gar pwdr. I used chicken thighs, since that's what I had here. Oh.My.God!! This was absolutely delicious!! I've never left a review on here before, but after eating the leftovers today & being reminded of how yummy this was, I had to! I tried to make it as close to the recipe as possible-but after reading the reviews, I had to make a few little changes :-) And I loved that I had ALL the ingredients on-hand! I cooked the onion/garlic til very brown (so onions would be sweet instead of too strong).
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