Honey Sriracha Chicken Thighs

Ingredients

• 6 boneless skinless chicken thighs
• 2 cloves garlic
• 1 inch fresh ginger
• 2 Tbsp sriracha hot sauce
• 1 1/2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp honey
• 2 Tbsp brown sugar
• 1 Tbsp vegetable oil
• 1/2 cup water
• 2 Tbsp corn starch
• 1/4 bunch cilantro or green onions

Directions

1. Finely chop the garlic, then grate the ginger into a bowl. Stir in the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water until everything is combined. Add the corn starch and mix until it disappears into the sauce. Put the chicken thighs in a large zip top bag or a shallow dish. Stir the sauce again, since the garlic, ginger, and corn starch can sink, then pour half of it over the chicken and turn the pieces to coat. Chill for 30 minutes, and hold onto the unused half for later.
2. Heat the oven to 400 degrees. Transfer the chicken and the marinade with it into an 8x8 inch casserole dish. Bake for 30 minutes, spooning the juices over the chicken at the halfway point.
3. While the chicken is in the oven, pour the second reserved marinade into a small sauce pot. Set it over medium heat and stir as it comes to a simmer. The moment it starts simmering, it will thicken into a glaze. Set the sauce aside.
4. When the chicken is done baking, spread the thickened sauce over each piece. Finish with fresh cilantro or sliced green onions, then serve.