• ¹⁄₃ cup, 2 tsp soy sauce
• 3 Tbsp (46 g) packed brown sugar
• 3 Tbsp dry sherry
• 3 Tbsp rice vinegar
• 3 (12 g) cloves garlic, crushed
• 1 ¹⁄₂ tsp fresh ginger, grated
• ¹⁄₄ tsp chili pepper flakes
• 3 lbs (1.361 kg) chicken thighs (skinless)

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes.

• 3 tsp. sesame seeds

Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.