# What you'll need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lb)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon 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 (optional)
13 - 2 tablespoons sesame seeds
14 - 2 green onions, thinly sliced
# Method:
01 - Preheat the oven to 400°F. Line a baking tray with aluminum foil or parchment paper and set aside.
02 - Pat the thighs dry with paper towels, then season both sides evenly with salt and black pepper. Arrange the thighs skin-side up on the prepared tray with space between pieces.
03 - In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Place over medium heat and bring to a gentle boil, stirring frequently to dissolve the sugar.
04 - Whisk the cornstarch and water in a small bowl to form a smooth slurry, then stir it into the simmering sauce. Continue to simmer 2–3 minutes until the mixture thickens slightly; remove from heat.
05 - Brush roughly half of the warm glaze over the chicken thighs, coating the skin. Transfer the tray to the oven and bake for 25 minutes.
06 - Remove the tray, brush the thighs with the remaining glaze, then return to the oven and bake for an additional 10 minutes, or until an instant-read thermometer inserted into the thickest part registers 175°F and the skin is sticky and caramelized.
07 - Transfer the thighs to a platter and let rest briefly. Sprinkle with sesame seeds and sliced green onions if desired, then serve hot.
