In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
Add ginger, garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.
*original recipe used 2 1/2 pounds bone-in chicken legs and thighs. If you plan on doing this, you will need to increase the cooking time of the legs and thighs in the sauce to about 20-25 minutes to ensure they are cooked through. *the garlic and ginger are just to add flavor not to eat. If you want garlic added to the sauce, I suggest adding 1 tsp minced garlic. The sauce is enough to barely glaze the chicken and some rice. It is amazing and if you want more to glaze the rice, double the sauce ingredients. Recipe adapted from Bon Appetit