# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lb)
02 - 1/2 teaspoon fine 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 toasted 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 (optional)
14 - 2 green onions, thinly sliced (optional)
# Directions:
01 - Set oven to 400°F and line a baking sheet with foil or parchment.
02 - Pat thighs dry with paper towels, season both sides with salt and pepper, and arrange skin-side up on the prepared sheet.
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 it reaches a gentle boil.
04 - Whisk cornstarch and water to form a slurry, stir it into the simmering sauce, and cook for 2–3 minutes until the glaze thickens; remove from heat.
05 - Brush about half of the warm glaze over the chicken thighs, coating the skin evenly.
06 - Bake for 25 minutes, then remove from oven, brush with the remaining glaze and return to the oven for 10 minutes more, or until the internal temperature reaches 175°F and the skin is sticky and caramelized.
07 - Transfer thighs to a platter, sprinkle with sesame seeds and sliced green onions if desired, and serve hot.
