In a large bowl, add the soy sauce, brown sugar, rice vinegar, ginger, garlic, crushed red pepper and the white parts of the green onions. ⅓ cup soy sauce, ¼ cup light brown sugar, 1 tablespoon rice vinegar, 1 teaspoon fresh ginger, 2 cloves garlic, ¼ teaspoon crushed red pepper, 2 green onions

Whisk until the sugar is completely dissolved. Add the chicken thighs making sure to coat both sides of the chicken in the marinade. Cover with plastic wrap and marinate for at least 30 minutes and up to 24 hours in the refrigerator. 2 pounds boneless skinless chicken thighs

In a large skillet over medium heat, add your sesame oil and wait until it becomes shiny (1-2 minutes). 2 tablespoons sesame oil

Remove the chicken from the marinade and pat dry with paper towels (set the marinade aside).

Place the chicken in the pan, smooth side down, (work in batches if you need to so you don't overcrowd the pan) and cook for 5-7 minutes on each side or until a thermometer reads at least 165°F. I prefer cooking chicken thighs to a little higher temperature and often aim for 180-185ºF.

Remove the chicken to a cutting board or plate and tent with foil while you build your sauce.

Place the remaining marinade into the pan and bring to a boil then reduce to a simmer until the marinade is slightly reduced and thickened (about 3 minutes).

Spoon some of the marinade over the chicken thighs and garnish with sesame seeds and green onions before serving.