📝Ingredients:📝
4 boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup mirin
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp cornstarch
1 tbsp water
Sesame seeds and green onions for garnish
📋Instructions:📋
PREPARE THE MARINADE:
In a bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger.
Place chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 1 hour, preferably overnight.
BAKE THE CHICKEN:
Preheat oven to 375°F (190°C). Remove chicken from the marinade and place in a baking dish. Reserve the marinade.
Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
MAKE THE SAUCE:
While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a boil and then reduce to a simmer.
In a small bowl, mix cornstarch and water to make a slurry. Add the slurry to the saucepan and cook until the sauce thickens.
SERVE:
Drizzle the thickened sauce over the baked chicken. Garnish with sesame seeds and green onions.
Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 4
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