Step 1: Prepare the Marinade

In a medium bowl, whisk together the soy sauce, honey, minced garlic, sesame oil, grated ginger, black pepper, and rice vinegar. This will be your flavor-packed marinade. If you have time, marinate the chicken thighs for at least 15 minutes (or up to 2 hours for deeper flavor), but if you’re in a rush, even a quick coating will work.

Step 2: Sear the Chicken

Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, place the chicken thighs in the pan, smooth side down. Let them cook undisturbed for about 5–7 minutes until a golden-brown crust forms. Flip and cook the other side for another 5 minutes. The goal is to get a nice sear while locking in all the juices.

Step 3: Make the Soy Garlic Sauce

While the chicken is cooking, mix the cornstarch and water in a small bowl to create a slurry. Once the chicken is nearly done, pour the marinade into the skillet, making sure to coat each piece well. Let the sauce simmer for 2–3 minutes, then stir in the cornstarch slurry. This will thicken the sauce, creating a glossy, caramel-like coating on the chicken.

Step 4: Simmer and Glaze

Reduce the heat to low and let the chicken simmer in the sauce for another 5 minutes. Flip the pieces occasionally, ensuring they are fully coated. The sauce should thicken and cling to the chicken thighs, creating a delicious glaze. If needed, add a splash of water to loosen the sauce slightly.

Step 5: Garnish and Serve

Once the chicken is fully cooked (internal temperature should read 165°F or 75°C), remove it from the heat. Sprinkle sesame seeds and sliced green onions on top for extra flavor and a pop of color. Serve hot over steamed rice or with your favorite side dishes.