Prepare the chicken by patting it completely dry with paper towels. Season generously with salt and pepper on both sides. Let it come to room temperature for about 20 minutes.

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, carefully place chicken thighs skin-side down.

Cook without moving for 6-8 minutes until the skin is deeply golden and crispy. Flip and cook another 4-5 minutes. Remove chicken and set aside.

Reduce heat to medium and add brown sugar to the same pot. Stir constantly until it melts and caramelizes to a deep amber color, about 2-3 minutes.

Quickly whisk in soy sauce, dark soy sauce, rice wine, and sesame oil. Be careful as the mixture will bubble vigorously. Stir until smooth.

Add minced garlic and sliced ginger to the caramel mixture. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour in chicken stock, soy sauce, oyster sauce, sugar, white pepper, and star anise. Bring to a gentle simmer, stirring to combine.

Return chicken to the pot skin-side up. Cover and simmer gently for 25-30 minutes until chicken reaches 165°F internal temperature.

Remove lid and increase heat to medium-high. Cook 10-15 minutes, spooning sauce over chicken frequently, until sauce reduces and becomes glossy.

Taste and adjust seasoning. Serve immediately over jasmine rice, spooning rich broth over everything. Garnish with green onions, sesame seeds, and cilantro.