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PdfMix together the garlic, Worcestershire, soy sauce, sugar, vinegar, black pepper, and ginger in a small bowl. Heat a large sauté pan over medium heat and sear the chicken skin side down for 3 to 5 minutes. Turn the chicken skin side up and pour in the sauce. Bring to a boil, then lower the heat and simmer for 40 minutes, skimming off any fat that rises.
In the meantime, combine the flour and 3 tablespoons of water and whisk until smooth to make a slurry. Bring the chicken mixture to a boil again, add the flour slurry, and stir to combine. Lower the heat and simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce.