In a pot, pour water and add fish sauce, garlic, onion, black peppercorns and laurel leaves. Stir. Bring to boil. Then place the chicken in the pot and bring to a boil. Simmer for about 20 minutes for whole chicken and 15 minutes for chicken legs.
Remove from the broth and drain on a colander. Cool for about 10 minutes and rub with equal amount of salt and pepper on all sides of the skin and the inside part.
Heat cooking oil in a pot for deep frying. Fry the chicken until lightly brown. Turning the chicken as needed after cooking on each side until the chicken is evenly cooked.
Remove the chicken from the pot and drain with paper towels or jut place it on a rack to drain the excess oil. Let it rest for 10 minutes. Fry again for 3 to 5 minutes until golden brown and crispy. Drain again to remove excess oil.
Serve with your favorite dipping sauce.