Ingredients :

• Boneless skinless chicken thighs — The smart choice for this dish. More intramuscular fat than breast, so they stay tender even if the cooking goes over by 2-3 minutes. Fillets work, but you’ll have less room for error.
• Sesame oil — Invest in a real bottle, not the neutral version. A good sesame oil smells like toasted hazelnut as soon as you open it. You only use two spoons, but it gives the dish its entire signature.
• Low-sodium soy sauce — No compromises here. The classic version is twice as salty and would make the sauce inedible. If you only have regular soy on hand, cut the dose in half and taste before adding more.
• Dark brown sugar — This is what gives that amber color and almost caramelized depth. Light brown sugar works too, but you lose that nearly molasses-like quality that makes the sauce so interesting.