Begin by cutting the chicken thighs into bite-sized pieces, ensuring they’re roughly uniform for even cooking. Season the pieces generously with salt and pepper, giving them a good toss to coat.

In a mixing bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar. Whisk the mixture until well-combined. Add the seasoned chicken, ensuring each piece is thoroughly coated in the marinade. Let the chicken marinate for about 10 minutes.

While the chicken marinates, rinse one cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and sufficient water. Bring to a boil, then cover with a lid, and reduce the heat. Let it simmer for about 15 minutes.

Heat a large pot over medium-high heat and add a drizzle of sesame oil. Once the oil shimmers, add the marinated chicken pieces. Sauté for 5-7 minutes, until the chicken is beautifully caramelized and golden brown.

Reduce the heat to medium, and pour in the chicken broth along with the rice vinegar. Stir gently to combine, bringing the mixture to a boil. Once boiling, lower the heat to allow it to simmer.

In a small bowl, mix cornstarch with a couple of tablespoons of cold water to create a slurry. Gradually stir it into the simmering broth, continuing to mix until the broth thickens.

Taste the broth and adjust the seasoning according to your preference. You may add a bit more soy sauce for saltiness or a pinch of sugar if you’d like it sweeter.

To serve, place a generous scoop of fluffy jasmine rice in bowls. Ladle the caramelised chicken and rich broth over the rice.

Finish off your dish with a sprinkle of sliced green onions for a fresh, vibrant touch.