1. Mince the garlic and grate the ginger.
2. In a small bowl, stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (1/4 to 1/2 tsp), and cooking oil.
3. Place the chicken thighs in a large bowl or gallon size zip lock bag. Pour the marinade over the chicken and shake or stir to completely coat it. Cover the chicken and marinate in the refrigerator for at least 30 minutes or up to a day.
4. When ready to cook the chicken, heat a large skillet over medium flame.
6. When its good and hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. If you put too many in the pan at once, they will become soggy and not crisp.
7. Remove the cooked chicken to a plate, then repeat with the second batch.
8. Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet.
9. Let it continue to boil until it reduces to a thick glaze. Turn the heat off, add the cooked chicken back to the skillet, and coat it in the thick glaze. You can add toasted sesame seed or freshly cut green onions if desired as a garnish. Enjoy!