Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1/2 cup soy sauce (or Tamari)
  • 1/4 cup water, divided
  • 1/4 cup Mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp cornstarch
  • Salt and pepper, to taste
  • Green onions and sesame seeds, for garnish

Instructions:

  1. In a small saucepan, whisk together the soy sauce, 1/4 cup water, mirin, brown sugar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat.
  2. While the sauce simmers, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Pour the slurry into the simmering glaze and whisk constantly until it turns thick and glossy, like thin pancake batter. Remove it immediately from the heat.
  3. Immediately scoop out 1/2 cup of the thickened glaze into a separate bowl. This reserved portion will be used later for basting and finishing.
  4. Pat the chicken dry and season lightly with salt and pepper. Toss the chicken with the remaining glaze (the non-reserved portion). Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
  5. Arrange the chicken on the prepared baking sheet, ensuring pieces are not touching, and discard any excess marinade. Bake for 15 minutes until the chicken is mostly cooked through.
  6. Pull the tray out. Brush the chicken generously with half of the reserved, clean glaze. Return to the oven for 5–10 minutes.
  7. Brush with the remaining reserved glaze. Switch your oven to Broil (High). Broil for 1–2 minutes, watching carefully, until the edges are deep mahogany brown and bubbly. Check internal temperature (165°F/74°C).
  8. Let the chicken rest for 5 minutes before slicing. Garnish with green onions and sesame seeds and serve immediately.