1. Preheat your oven to 400°F (200°C). Lightly oil a baking dish and set it aside.
2. Season the chicken thighs with salt, pepper, and whatever spices you’re in the mood for. Don’t overthink it, just go with your favorites.
3. Beat the eggs in a shallow bowl.
4. Dip each chicken piece into the eggs, then coat it in flour (or Panko, if you’ve got it handy). Use your hands to press the coating on so it sticks.
5. Lay the chicken in the oiled dish and pop it in the oven for about 15–20 minutes. You want them golden and crispy.
6. While the chicken’s cooking, mix up the sauce. Throw everything into a saucepan, bring it to a boil, then let it simmer. Keep stirring until it thickens into a glossy, sticky masterpiece.
7. When the chicken is ready, pour that sauce over it.
8. Sprinkle sesame seeds on top for a little crunch and pop the dish back in the oven for another 5 minutes.
9. Serve it up hot and enjoy. This dish is messy, sweet, garlicky perfection, you won’t want to share.

Note:

I used plain flour because it’s what I had, but next time, I’m sticking with Panko. It’s lighter, crispier, and just better all around.