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1/4 cup low-sodium soy sauce
2 tablespoons brown sugar 2 tablespoons dry sherry 2 tablespoons rice vinegar 2 garlic cloves, crushed with a garlic press or minced 1 teaspoon finely grated fresh ginger 1/4 teaspoon red pepper flakes 2 pounds skinless chicken thighs 2 teaspoons sesame seeds 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. 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.
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