• Chicken Thighs (1.5 lbs): Boneless, skinless chicken thighs are recommended for their juiciness and flavor, but chicken breasts can also be used. Cut into bite-sized pieces for faster cooking and better sauce absorption.
• Soy Sauce (1/2 cup): The umami backbone of the dish, providing a salty and savory depth. Opt for low-sodium soy sauce to control the saltiness and adjust to taste.
• Honey (1/4 cup): Adds natural sweetness and contributes to the sticky, glossy glaze. Use your favorite variety of honey for nuanced flavor.
• Rice Vinegar (2 tablespoons): Provides a gentle acidity that balances the sweetness and saltiness, adding brightness to the sauce. Apple cider vinegar can be used as a substitute.
• Sesame Oil (1 tablespoon): Aromatic and nutty, sesame oil enhances the Asian-inspired flavor profile. Toasted sesame oil is preferred for a richer taste.
• Garlic (2 cloves): Essential for savory depth, minced garlic infuses the chicken and sauce with its pungent aroma and flavor.
• Ginger (1 teaspoon): Freshly grated ginger adds a warm, zesty kick and complements the other flavors beautifully. Ground ginger can be used in a pinch but fresh is recommended.
• Cornstarch (1 tablespoon): Acts as a thickening agent, creating a luscious, glossy glaze that coats the chicken perfectly.
• Water (2 tablespoons): Used to create a cornstarch slurry, ensuring smooth incorporation into the sauce without lumps.
• Sesame Seeds (for garnish): Adds a visual appeal and a subtle nutty crunch when sprinkled over the finished dish. Toasted sesame seeds are even more flavorful.
• Green Onions (for garnish): Chopped green onions provide a fresh, mild oniony flavor and a vibrant pop of color.
