Add extra virgin olive oil to a hot pan. Once heated, add the onions and sauté until softened. Add the garlic and stir until fragrant.
Place the chicken thighs into the pan, ensuring all pieces are touching the surface. Allow them to cook, letting the skin begin to crisp and turn golden.
Sprinkle sesame seeds over the chicken, then add dark soy sauce, cracked black pepper, brown sugar, black vinegar, light soy sauce, adn sesame oil. Toss through the chicken to coat evenly.
Pour in the chicken stoc kand flip the chicken thighs to brown the other side. Cover with a lid and allow the chicken to cook, infusing the flavours.
Remove the lid, toss the chicken through the sauce, and let it thicken slightly. Plate up the chicken, pour the sauce over, and garnish with extra sesame seeds and spring onions.
Serve 4 | 
Prep 10 min | 
25 minutes
