📋 Instructions

1. 1Pat and Season — Pat the 6 chicken thighs very dry with paper towels, then season both sides with the 1 1/4 tsp salt and 1/2 tsp pepper. Let them sit at room temperature for 10 minutes while you mince the garlic and whisk the honey, soy sauce, and rice vinegar together in a small bowl.
2. 2Sear Skin-Side Down — Heat the 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 to 2 minutes. Lay the thighs in skin-side down and cook undisturbed for 7 to 8 minutes, until the skin is deep golden brown and releases easily from the pan.
3. 3Flip and Finish — Flip the thighs and cook 5 to 6 minutes more, until an instant-read thermometer reads 165F (74C) in the thickest part. Transfer the chicken to a plate and pour off all but 1 tbsp of the rendered fat.
4. 4Bloom the Garlic — Lower the heat to medium and add the 2 tbsp minced garlic to the pan, stirring constantly for 30 to 45 seconds until fragrant but not browned. If it starts to darken, pull the pan off the heat for a moment.
5. 5Build the Glaze — Pour in the honey-soy mixture and bring it to a gentle simmer, about 1 minute, scraping up the browned bits. Stir in the 2 tbsp butter until it melts and the sauce looks glossy and slightly thickened.
6. 6Thicken if Needed — If the glaze is still thin, whisk in the cornstarch slurry and simmer 30 to 60 seconds, until it coats the back of a spoon. Taste and add a pinch of salt only if it needs it.
7. 7Baste the Chicken — Return the thighs to the pan skin-side up, spoon the bubbling glaze over them, and simmer 2 to 3 minutes over medium-low heat, until the sauce clings and the edges of the chicken look sticky and caramelized.
8. 8Rest and Serve — Move the chicken to a serving plate, spoon the remaining pan glaze over the top, and scatter with sliced scallions and 1 tsp toasted sesame seeds. Rest 5 minutes before serving with rice and a green vegetable.