Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup mirin
  • 1 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 2 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Pat the chicken thighs dry with paper towels to ensure a proper sear. Season with salt and pepper.
  2. Heat oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer; cook without stirring for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 3 minutes.
  3. While the chicken sears, whisk together the soy sauce, brown sugar, mirin, honey, ginger, and garlic in a bowl.
  4. Pour the sauce mixture over the browned chicken and bring to a bubble to deglaze the pan.
  5. Reduce heat to medium and simmer for 5 minutes.
  6. Stir in the cornstarch slurry (cornstarch mixed with cold water). Stir constantly for 1-2 minutes until the sauce transforms into a thick, glossy glaze that coats the chicken.
  7. Remove from heat immediately and garnish with toasted sesame seeds and sliced green onions.