• ¹⁄₂ cup soy sauce
• 4 Tbsp (61 g) packed brown sugar
• 4 Tbsp dry sherry
• 4 Tbsp rice vinegar
• 4 (16 g) cloves garlic, crushed
• 2 tsp. fresh ginger, grated
• ¹⁄₂ tsp chili pepper flakes
• 4 lbs (1.814 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.

• 4 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.