Soy Sauce Braised Chicken

Using kitchen shears, trim any excess fat from the chicken thighs. Cut larger thighs in half and make a few slits in each piece to help the seasoning penetrate.

Place the chicken in a large bowl and season generously with salt and black pepper. Use your hands to mix well, ensuring all pieces are coated.

Set the seasoned chicken aside to marinate for 30 minutes.

While the chicken marinates, prepare the sauce. In a measuring cup or bowl, combine soy sauce, sugar, corn syrup, minced ginger, ketchup, sesame oil, and another pinch of black pepper.

Whisk the sauce ingredients together until the sugar is dissolved. Set aside.

Heat vegetable oil in a large (12-inch) pan over medium-high heat.

Carefully place the chicken thighs in the hot pan in a single layer. Cook for a few minutes until halfway cooked and the bottom side is golden brown.

Flip the chicken pieces and cook the other side until no longer pink on the outside.

Using kitchen shears, cut the chicken into smaller, bite-sized pieces directly in the pan.

Continue to cook, stirring occasionally, until the chicken is about 80% cooked through.

Pour the prepared sauce over the chicken. Stir to coat everything evenly.

Continue cooking, stirring frequently, as the sauce bubbles and thickens into a glossy braise.

Once the sauce has thickened, add the sliced Fresno chile and jalapeño. Stir to combine and cook for another minute.

Turn off the heat. Add the chopped green onions and sesame seeds (if using) and give it a final stir.

Serve immediately with rice and your favorite banchan (Korean side dishes).