Ingredients
Scale
For the Chicken:
- 6 boneless, skinless chicken thighs or breasts
- 1/2 cup packed brown sugar
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Preheat your oven to 375°F. Carefully grease a 9x13-inch baking dish, ensuring every corner is well-coated.
- In a medium saucepan, combine brown sugar, soy sauce, ketchup, vinegar, minced garlic, ground ginger, and red pepper flakes.
- Bring the sauce to a simmer over medium heat. Stir occasionally to prevent burning and help the flavors meld together.
- In a small bowl, whisk together cornstarch and cold water to create a smooth slurry.
- Once the sauce is bubbling, pour in the cornstarch mixture. Stir continuously for 2-3 minutes until the sauce thickens and becomes glossy.
- Arrange the chicken pieces in the prepared baking dish in a single layer.
- Pour the thickened sauce evenly over the chicken, making sure each piece is completely coated.
- Bake uncovered for 35-40 minutes. During cooking, baste the chicken 1-2 times with the sauce from the pan.
- The chicken is done when it reaches an internal temperature of 165°F and the sauce has caramelized to a beautiful, sticky glaze.
- Remove from the oven and let rest for 5 minutes. This helps the juices redistribute and the sauce set.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes