Ingredients:

  • ½ cup (120 ml) soy sauce (low-sodium preferred)
  • ¼ cup (50 g) brown sugar (packed)
  • 1 tablespoon (15 ml) sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon (15 ml) grated fresh ginger
  • 2 tablespoons (30 ml) rice vinegar or apple cider vinegar
  • 1 tablespoon (15 ml) cornstarch mixed with 2 tablespoons (30 ml) cold water
  • 1 ½ pounds (680 g) chicken thighs, boneless and skinless
  • 1 tablespoon (15 ml) vegetable oil (for frying)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. In a mixing bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and vinegar. Add chicken, making sure it's fully coated. Marinate for at least 30 minutes (or up to 2 hours in the fridge).
  2. In a small pot, pour in the remaining marinade (set aside some for serving). Bring to a boil, then lower the heat to a simmer. Stir in cornstarch mixture and cook until thickened (about 2-3 minutes). Remove from heat.
  3. Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken to the skillet, cooking until golden brown (about 5-7 minutes per side) or until the internal temperature reaches 165°F (74°C).
  4. Pour the prepared glaze over the cooked chicken, cooking for an additional 2-3 minutes until the glaze is sticky and clings to the chicken.
  5. Plate the chicken and drizzle with reserved glaze, sprinkle with green onions and sesame seeds if desired.