Preheat your oven to 400˚F. This is crucial for achieving that perfect bake on your chicken.
Place the chicken thighs in a large bowl. Drizzle them with sesame oil and stir to coat each piece evenly. This oil will add flavor and help the spices adhere.
Add the cornstarch, garlic powder, salt, and black pepper into the bowl with the chicken. Stir until the chicken is completely coated. You want to see an even layer of the mixture on each piece.
Now, transfer the coated chicken thighs into a 9×13 inch baking dish. Spread them out so they cook evenly, without overcrowding.
Bake in the preheated oven for 12 minutes. This will get them started on their path to perfect doneness.
While the chicken is baking, grab a small saucepan to prepare the teriyaki glaze. Combine all the ingredients for the sauce: soy sauce, water, brown sugar, honey, rice vinegar, minced garlic, minced ginger, and the additional sesame oil.
Heat the sauce over medium-high heat until it reaches a boil. Once boiling, reduce the heat and allow it to simmer for 1 minute. This helps blend the flavors beautifully.
After the initial 12 minutes of baking, remove the chicken thighs from the oven. Carefully pour the teriyaki glaze over the chicken. Use tongs to turn the thighs, ensuring each piece is evenly coated in the luscious sauce.
Return the baking dish to the oven for another 6 to 10 minutes. Make sure the chicken reaches an internal temperature of 165˚F for safe eating. Watch for that lovely glaze to thicken as it bakes.
Once done, take the chicken out and let it rest for a minute. Give it one last turn in the glaze to ensure it’s beautifully coated. The glaze will continue to thicken slightly as it cools, giving you that perfect finish.
Optional: Garnish with finely chopped green onions before serving for a touch of freshness.
