Instructions:
Marinate the Chicken: 1๏ธโฃ In a bowl, combine soy sauce, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger. Whisk until the sugar dissolves ๐ฏ.
2๏ธโฃ Place chicken thighs in a resealable bag or shallow dish, then pour the marinade over them. Seal or cover and refrigerate for at least 1 hour (or overnight for more flavor) ๐.
Bake the Chicken: 3๏ธโฃ Preheat oven to 375ยฐF (190ยฐC) ๐ฅ. Remove chicken from marinade and arrange in a baking dish. Set aside the marinade for later use.
4๏ธโฃ Bake chicken for 25-30 minutes, until the internal temperature reaches 165ยฐF (75ยฐC) ๐ก๏ธ.
Prepare the Sauce: 5๏ธโฃ While chicken bakes, pour reserved marinade into a saucepan. Bring to a boil, then reduce to a simmer ๐ฅ.
6๏ธโฃ Mix cornstarch and water to form a slurry, then stir it into the simmering marinade until the sauce thickens ๐ฒ.
Serve and Enjoy: 7๏ธโฃ Drizzle the teriyaki sauce over the baked chicken ๐. Garnish with sesame seeds and chopped green onions for a vibrant finish ๐ฑ.
