Pat the chicken dry and season both sides with kosher salt and freshly cracked pepper. Let the chicken sit at room temperature for 10 minutes. This brief rest helps it cook more evenly.

In a small saucepan, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a gentle simmer over medium to medium-low heat. Allow it to simmer for 3–4 minutes so the sugar begins dissolving and concentrating. This early reduction builds deeper flavor before thickening.

Whisk cornstarch with cold water until smooth. Slowly whisk the slurry into the simmering sauce. Continue simmering until slightly thickened, about 2–3 minutes. The sauce will look lightly syrupy but not fully thick yet. Remove from heat.

Heat a large (12”) skillet over medium-high heat. Add a thin layer of neutral oil. Place chicken thighs smooth side down and cook without moving for 5–6 minutes until deeply golden. Flip and cook another 5–6 minutes, or until internal temperature reaches 175°F (79°C). Thighs are more forgiving than breasts and stay juicy at slightly higher temperatures.

Reduce heat to medium-low. Pour the sauce over the chicken, reserving a few tablespoons if desired to spoon over the finished dish for extra gloss and flavor. Let it simmer and bubble, spooning sauce over the top repeatedly. The sauce will thicken further as it reduces and clings to the chicken, creating that signature sticky glaze. This step creates shine through sugar reduction, not just starch.

Remove chicken from heat and rest for 5 minutes before slicing across the grain. Serve over rice and garnish with green onions and sesame seeds.