Prepare the Marinade:

o In a bowl, combine the minced garlic, five-spice powder, sesame oil, rice wine (if using), oyster sauce, soy sauce, sugar, and a pinch of salt.

Marinate the Chicken:

o Immerse the chicken thighs in the marinade, making sure that every piece is evenly covered.

o Cover and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.

Heat the Pan:

o Immerse the chicken thighs in the marinade, making sure that every piece is evenly covered.

o Once the oil is hot and shimmering, add the marinated chicken pieces to the pan, skin-side down.

Cook the Chicken:

o Sear the chicken for 4-5 minutes on each side, or until golden brown and caramelized. Reduce the heat to medium and continue cooking for another 5-7 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Rest the Chicken:

o Remove the chicken from the pan and let it rest on a plate for a few minutes.

Serve:

o Slice the chicken thighs and serve them hot with steamed rice or sautéed vegetables. Drizzle any leftover pan juices over the chicken for added flavor.