Ingredients

2 1/2 teaspoons garlic puree
1 1/2 tablespoons Worcestershire sauce
1 1/4 cups soy sauce
1 cup sugar
3 tablespoons apple cider vinegar
1/4 teaspoon freshly ground black pepper
2 ounces peeled and crushed fresh ginger
5 pounds bone-in chicken thighs
Flour slurry: (to thicken)
3 tablespoons all-purpose flour
3 tablespoons water

Brown chicken and add sauce. Bring to boil and reduce to simmer 40 minutes. Remove chicken and add slurry.