Begin by cutting the chicken thighs into bite-sized pieces, ensuring they’re relatively even for uniform cooking. Season generously with salt and pepper.

In a mixing bowl, combine the soy sauce, sesame oil, minced garlic, fresh ginger, and brown sugar. Stir until the brown sugar is dissolved. Add the seasoned chicken to the marinade and marinate for 10 minutes.

While the chicken marinates, rinse your jasmine rice under cold water until the water runs clear. Boil 2 cups of water, add the rinsed rice, cover, reduce heat and simmer for 15 minutes.

In a large pot, heat a splash of oil over medium-high heat. Add the marinated chicken pieces and sauté for 5-7 minutes until golden brown.

Pour in the chicken broth and rice vinegar, stir well and bring to a boil. After a few minutes, reduce the heat and let it simmer.

Mix cornstarch with cold water until smooth, gradually stir this into the simmering broth and let it thicken for an additional 5 minutes.

Taste the broth, adjust seasoning with salt and pepper as needed. Consider adding more garlic or ginger if desired.

To serve, spoon portions of jasmine rice into bowls, ladle the caramelised chicken and rich broth over the top.

Garnish with sliced green onions and optional cilantro or chives.