Cook chicken thighs in boiled water for 5 minutes on medium heat. Then turn off the heat and let the chicken thighs sit in the broth on the stove, covered, for an additional 10 minutes.
Remove the chicken thighs from the pot and peel the skin off the chicken thighs. Let them rest about 5 minutes to cool.
When waiting, chop and mince garlic, chili, and scallions. Place on a dish and place aside.
Add chicken soup in a small bowl. Add salt and sugar in a bowl and stir. Place aside.
Shred or slice the chicken and put the chicken in a food storage container.
Add minced garlic, chili, scallions, sesame oil, ground white pepper, and the soup mixture in the container.
Put a lid on the food container and gently shake the container until mix well.
Serve Taiwanese Boiled Salty Chicken. Finish and enjoy