In a deep skillet, sauté the ginger in oil using low heat until golden brown. Remove half of it from the pot and set aside.
Add the garlic and onion and chicken. Fry until browning occurs.
Combine vinegar, soy sauce, fish sauce, peppercorn and bay leaves. Pour the mixture into the chicken. Cover and continue simmering. (Don’t disturb for a minute to prevent vinegary taste.)
Add the coconut milk and bring to a gentle simmer. Let it simmer till sauce is thickened.
Add chillies then simmer for additional 5 minutes.
Transfer into a serving dish. Top with the remaining ginger. Serve hot!