Cut the chicken into serving pieces. Putin a mixing bowl and add patis and ground black pepper.
Mix until the chicken is well coated with patis and pepper.
Heat cooking oil in a pan and stir fry the chicken until brown. Move the chicken on the side of the pan and add the garlic.
Stir the fry the garlic until brown. Then add vinegar, water, bay leaves, black peppercorns, patis and sugar.
Cover then bring to boil and simmer in medium low heat for 15 to 20 minutes or until the chicken is tender.
Add the coconut milk and bring to a boil. Simmer for 3 minutes or until the sauce is slightly thick.
Add the siling labuyo and long green chilies and cook for half a minute then serve hot with cooked rice.