Combine the spices: In a small mixing bowl, mix the cooking oil, minced garlic, five-spice powder, dark brown sugar, both soy sauces, Shaoxing wine, rice vinegar, salt, and black pepper. Stir well to ensure all ingredients are thoroughly mixed, then pour the mixture into a plastic bag. This will be the spice blend that gives the chicken its signature flavor.

Marinate the chicken: Place the chicken thigh pieces in a plastic bag. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag, removing any excess air, and refrigerate for at least 15 minutes, preferably for 2 hours to overnight, to allow the flavors to infuse.

Preheat the oven: Preheat the oven to 375 degrees F. Place the marinated chicken thighs on a wire rack set over a baking sheet, with chicken skin side up. This allows the heat to circulate evenly around the chicken, ensuring a golden brown, crispy skin.

Roast the chicken: Cook the chicken thighs in the preheated oven for about 40 minutes. Brush a layer of the remaining marinade sauce on the chicken thighs. Turn the oven temperature to 400 degrees F for an additional 5 minutes. Use an instant-read thermometer to check the internal temperature. Once done, the thickest part of the thigh should reach 165 degrees F.

Rest the chicken: Once the chicken reaches the proper internal temperature, remove it from the oven and let it rest for 10 minutes.

Serve and garnish: Sprinkle roasted sesame seeds on top of the chicken thighs for garnish. Serve the chicken thighs with steamed white rice and your favorite green vegetables. Enjoy!