Honey Sriracha Chicken

Instructions

1. Prepare the marinade
   In a medium bowl, whisk together the Sriracha, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and lime juice until well combined. Set aside 1/3 of the mixture for glazing later.
2. Marinate the chicken
   Place the chicken thighs in a large ziplock bag and pour in the remaining marinade. Seal the bag and massage to ensure the chicken is fully coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Cook the chicken
   Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (discard used marinade) and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
4. Prepare the glaze
   While the chicken is cooking, pour the reserved sauce into a small saucepan. In a separate small bowl, mix cornstarch with water to create a slurry. Add the slurry to the sauce and bring to a simmer over medium heat, stirring constantly until thickened, about 2-3 minutes.
5. Glaze and finish
   Brush the thickened glaze onto the cooked chicken, turning to coat both sides. For extra flavor, allow the chicken to cook for an additional 1-2 minutes on each side with the glaze to caramelize slightly.
6. Add finishing touches
   Drizzle the chicken with sesame oil, sprinkle with sesame seeds and sliced green onions. Let rest for 5 minutes before serving to allow the juices to redistribute.