Preparation Steps

• In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Set aside.
• In a separate small bowl, whisk together cornstarch and water until smooth. Set aside.
• Pat chicken thighs dry with paper towels. Season with salt and pepper.
• Heat a large skillet over medium-high heat. Add chicken thighs in a single layer and cook for 5-7 minutes per side, or until browned and cooked through.
• Remove chicken from the skillet and set aside. Pour off any excess fat from the skillet.
• Pour the honey garlic sauce into the skillet and bring to a simmer.
• Whisk the cornstarch slurry again and gradually add it to the simmering sauce, stirring constantly until the sauce thickens.
• Return the chicken thighs to the skillet and toss to coat them in the sauce.
• Cook for another 1-2 minutes until the chicken is heated through and coated with the glossy sauce.
• Serve hot, garnished with chopped parsley and toasted sesame seeds.