# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Soy Glaze
04 - 1/3 cup (80 ml) soy sauce (regular or low-sodium)
05 - 1/4 cup (60 ml) honey
06 - 2 tbsp rice vinegar
07 - 2 tbsp brown sugar
08 - 1 tbsp sesame oil
09 - 4 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp cornstarch
12 - 1 tbsp water
→ Garnish (optional)
13 - 2 tbsp sesame seeds
14 - 2 green onions, thinly sliced
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking tray with foil or parchment paper.
02 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Arrange on the prepared tray, skin side up.
03 - In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Bring to a gentle boil over medium heat, stirring frequently.
04 - In a small bowl, mix cornstarch and water to make a slurry. Stir into the saucepan and simmer for 2-3 minutes until the glaze thickens. Remove from heat.
05 - Brush half the glaze over the chicken thighs.
06 - Bake for 25 minutes. Remove from oven, brush with remaining glaze, and bake for another 10 minutes or until chicken is cooked through (internal temperature 175°F/80°C) and skin is sticky and caramelized.
07 - Transfer chicken to a serving platter. Sprinkle with sesame seeds and green onions if desired. Serve hot.
