Ingredients:

  • ½ cup white soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 4 boneless, skinless chicken thighs (approximately 1.5 lbs / 680g)
  • 1 tablespoon canola oil (for cooking)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. In a mixing bowl, whisk together white soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger.
  2. Place chicken thighs in a Ziploc bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for 30 minutes.
  3. In a skillet, heat canola oil over medium-high heat.
  4. Remove chicken from marinade, allowing excess to drip off. Sear chicken thighs in the hot skillet for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. In the same skillet, add the reserved marinade and bring it to a boil, then reduce heat to simmer until slightly thickened, about 5 minutes.
  6. Return chicken to the skillet and coat with the glaze.
  7. Remove from heat, garnish with sliced green onions and sesame seeds, if using, and serve immediately.