01 -
In a medium-sized bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and black pepper until thoroughly combined and sugar begins to dissolve.
02 -
Place chicken thighs in a zip-top bag or shallow dish. Pour the marinade over, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, ideally 2-4 hours for maximum flavor development.
03 -
Heat a large skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 75°C.
04 -
Pour remaining marinade into a small saucepan. Mix cornstarch with water to create a slurry, then stir into the marinade. Simmer over medium heat for 2-3 minutes until thickened.
05 -
Transfer cooked chicken to a serving plate. If using thickened sauce, drizzle over the chicken. Sprinkle with sesame seeds and chopped green onions before serving.