# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lb)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Soy glaze
04 - 1/3 cup soy sauce (regular or low-sodium)
05 - 1/4 cup honey
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons packed brown sugar
08 - 1 tablespoon sesame oil
09 - 4 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 teaspoon cornstarch
12 - 1 tablespoon water
→ Garnish
13 - 2 tablespoons toasted sesame seeds
14 - 2 green onions, thinly sliced
# Preparation Steps:
01 - Preheat the oven to 400°F and line a baking tray with foil or parchment paper.
02 - Pat the thighs thoroughly dry with paper towels, season both sides with salt and pepper, and arrange them skin side up on the prepared tray.
03 - In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic and grated ginger; warm over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle boil.
04 - Whisk the cornstarch and water together to form a slurry, stir it into the simmering sauce and cook 2–3 minutes until the glaze thickens; remove from heat.
05 - Using a pastry brush, coat the top of each thigh with about half of the glaze, reserving the remainder.
06 - Bake the thighs for 25 minutes at 400°F.
07 - Remove the tray, brush the thighs with the remaining glaze, then return to the oven and bake an additional 10 minutes or until the internal temperature reaches 175°F and the skin is sticky and caramelized.
08 - Transfer the thighs to a serving platter, sprinkle with sesame seeds and sliced green onions, and serve hot.
09 - If desired, place the tray under a hot broiler for 2–3 minutes at the end of baking to deepen color and crisp the skin—watch closely to prevent burning.
