Braised Chicken with Ginger and Sesame Oil

Pat the chopped chicken thighs thoroughly dry with paper towels to ensure a good sear.

Heat a large wok or heavy-bottomed pot over high heat. Add the cooking oil and swirl to coat the surface.

Add the chicken thighs to the hot wok in a single layer, skin-side down. Sear for 5-7 minutes until the skin is deeply golden brown and crispy. Flip the chicken thighs and sear for another 3-4 minutes until lightly browned on all sides. Remove the chicken from the wok and set aside, leaving the rendered fat in the wok.