To start, grab a small mixing bowl and whisk together the soy sauce, honey, brown sugar, apple cider vinegar, garlic, and grated ginger. Next, in a separate small bowl, mix the cornstarch with the cold water until it forms a smooth slurry — no lumps! Then, stir that cornstarch slurry right into your teriyaki sauce mixture and set it aside. This little trick is what gives the sauce that thick, glossy consistency you know and love.

Now, let’s get the chicken ready. Pat the chicken thighs dry with paper towels — this step is important because moisture is the enemy of a good sear. Lightly season both sides with salt and pepper. Then, dust each piece with a light coating of cornstarch. This creates a slight crust on the outside that holds the sauce perfectly once it’s added.

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the chicken pieces in a single layer — don’t crowd the pan. Allow the chicken to cook undisturbed for about 5 to 6 minutes on the first side until it’s golden brown, then flip and cook for another 4 to 5 minutes. At this point, the chicken should be almost fully cooked through.

Here comes the best part! Pour the teriyaki sauce directly over the chicken in the skillet. As the sauce heats up, it will start to bubble and thicken into that beautiful sticky glaze. Toss the chicken in the sauce and let it cook for another 2 to 3 minutes, spooning the sauce over the top to coat every piece evenly. The kitchen is going to smell absolutely amazing right now — you’ve been warned.

Once the chicken is fully cooked (internal temp of 165°F), remove the skillet from the heat and let the chicken rest for about 2 minutes. Then, slice it up or serve the thighs whole over a bed of fluffy white rice. Spoon extra sauce from the pan over the top, and finish it off with a sprinkle of sesame seeds and sliced green onions. Add steamed broccoli on the side, and dinner is officially done.