In a bowl, whisk together all the marinade ingredients: soy sauce, honey, garlic, sesame oil, rice vinegar, ginger, and red pepper flakes (if using).
1/4 cup soy sauce, 2 tbsp honey or maple syrup, 2 tbsp minced garlic, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1/2 tsp ground ginger, 1/4 tsp red pepper flakes
Add chicken and cornstarch into the bowl and toss to coat the chicken evenly. Ensure every piece is covered in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
1.5 lbs boneless, skinless chicken thighs, 2 tbsp cornstarch
Preheat oven to 400°F (200°C).
In large skillet, heat olive oil over medium-high heat.
1 tbsp olive oil
Add chicken to the skillet and cook for 5-7 minutes, until browned on all sides.
1.5 lbs boneless, skinless chicken thighs
Then, transfer the skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through and the sauce has thickened slightly.
Before serving, sprinkle with sesame seeds. Garnish with chopped green onions, if desired.
1 tbsp sesame seeds
Serve Korean Soy Garlic Chicken Thighs with rice and your favorite vegetables for a complete and satisfying meal.
