Pat dry and prep: Pat the chicken thighs dry with paper towels. This helps the skin crisp. Trim any excess fat, but keep the skin on for flavor.

Whisk the marinade: In a bowl, mix soy sauce, honey, rice vinegar, ginger, garlic, neutral oil, sesame oil (if using), red pepper flakes, and black pepper. Taste and adjust sweetness or acidity as needed.

Marinate: Add chicken to a zip-top bag or shallow dish. Pour in the marinade, turning to coat. Marinate at least 30 minutes, or up to 8 hours in the fridge. The longer it sits, the deeper the flavor.

Choose your method: You can bake, pan-sear then finish in the oven, or grill. All work well. For best texture, use a hot pan or preheated oven.

Oven method (easy): Preheat oven to 425°F (220°C). Arrange thighs skin-side up on a foil- or parchment-lined sheet pan with a rack if you have one. Brush with extra marinade. Roast 30–40 minutes, until skin is deeply golden and internal temp hits 175°F (80°C).

Pan-sear + oven (crispiest): Heat a large oven-safe skillet over medium-high. Sear thighs skin-side down in a thin layer of oil for 5–7 minutes, until bronzed. Flip, brush with marinade, and transfer skillet to a 400°F (205°C) oven for 15–20 minutes, until cooked through.

Grill option: Preheat grill to medium-high. Oil grates. Grill skin-side down first for 5–6 minutes, then flip and grill 10–12 minutes more, basting with marinade. Watch for flare-ups.

Make the glaze (optional but excellent): Pour leftover marinade into a small saucepan. Bring to a boil for 2 minutes. Mix cornstarch with water to make a slurry, then whisk in gradually until slightly thickened. This creates a glossy, sticky finish.

Rest and finish: Let cooked chicken rest 5 minutes. Brush with glaze, then sprinkle with sesame seeds and scallions. The resting time keeps juices in the meat.

Serve: Pair with steamed rice, sautéed greens, or a crunchy cucumber salad. Spoon extra glaze on top for maximum flavor.