Ingredients:
- 1 1/2 lbs boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Directions:
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together soy sauce, honey, ketchup, brown sugar, rice vinegar, minced garlic, grated ginger, and crushed red pepper flakes (if using).
- Place the chicken thighs in a baking dish and pour the sauce over them, turning the chicken to coat evenly.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the baking dish and set aside.
- Pour the remaining sauce from the baking dish into a small saucepan. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and water until smooth. Stir the cornstarch mixture into the simmering sauce and cook for 1-2 minutes, or until the sauce has thickened.
- Return the chicken to the baking dish and pour the thickened sauce over the top.
- Garnish with sesame seeds and chopped green onions before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Servings: 4 servings
