Combine the soy sauce, water, and sugar in a large bowl. Stir until the sugar fully dissolves.

Add the mashed garlic and sliced ginger to the bowl and mix thoroughly to create your marinade.

Place the chicken thighs in the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour (4 hours for maximum flavor!).

Remove the chicken from the fridge 15 minutes before cooking to take the chill off.

Heat a large skillet over medium-high heat. Using tongs, transfer the chicken pieces to the hot pan, reserving the marinade. Cook for 5-7 minutes per side until golden brown and fully cooked (165°F internal temperature).

Pour the reserved marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 8-10 minutes until it thickens into a glossy sauce.

Return the cooked chicken to the pan with the thickened sauce and toss gently to coat each piece thoroughly. Let it simmer together for 2-3 minutes to soak up that flavor.

Transfer to a serving plate, spooning any extra sauce over the chicken. Let rest for 5 minutes before serving so the juices can redistribute.