Crispy cornstarch-coated chicken thighs get seared until deeply golden, then tossed in a glossy, sticky-sweet glaze built from maple syrup, rice vinegar, toasted sesame oil, fresh ginger, and a touch of garlic-infused oil for depth. A pinch of red pepper flakes adds a gentle kick, while a scatter of sliced scallions and sesame seeds finishes each bowl with crunch and color. The chicken sears in batches so every piece gets that irresistible golden crust before it's glazed to a shine in the same skillet. It's a fast, weeknight-friendly dinner with big takeout-style flavor, and it's a solid pick for a gluten free menu. Serve it over rice or alongside steamed vegetables for a complete meal that comes together in well under an hour.
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In a small bowl or measuring cup, whisk together the tamari, maple syrup, rice vinegar, garlic-infused oil, toasted sesame oil, grated ginger, 1 tsp cornstarch, water, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
Pat the chicken pieces dry with paper towels. In a large bowl, toss the chicken with 1/4 cup cornstarch, salt, and black pepper until every piece is evenly coated.
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