It’s been pretty cold and rainy so I opted to bake the chicken instead of smoking them. Plus I forgot that I’d ran out of wood pellets. Whoops!
Preheat oven to 375°F.
In a medium bowl, whisk the sauce ingredients, minus the cornstarch and cold water. Season the chicken with salt and pepper, then place in a baking dish. Pour the sauce over top and cover with foil. Bake for 25 minutes or until the internal temperature of the chicken reaches 165°F.
Strain the pan juices into a skillet over medium heat. Whisk together the cornstarch and cold water, then add the slurry to the saucepan. Continue to whisk until thickened, about 3 minutes.
Slice the chicken and pour the sauce over top. Garnish with sesame seeds or green onions.
Looking for a side dish? Try one of these recipes!