In a mixing bowl, place 4 pieces of boneless chicken thighs and add salt, black pepper, and garlic ginger paste to the bowl.

Coat the chicken evenly with the mixture and set it aside.

Place a skillet on the stove over medium high heat and pour 2 tbsp of cooking oil in it.

Lightly dust the chicken thighs with cornstarch and place them in the skillet without overcrowding the pan. You can put 2 chicken thighs at a time to avoid cramming the pan.

Fry each side for about 4-5 minutes until the color changes to golden brown.

Transfer the cooked pieces to a wire rack to cool off. Repeat the process until all the chicken thighs are cooked and set them aside.

Place a skillet on the stove and set it to medium heat add butter and let it melt.

Add 6 cloves of minced garlic to the pan and fry for about 30 seconds then stir in vinegar, dark soy sauce, and honey into the pan.

To enhance the flavor of the sauce, add oregano and chili flakes to the sauce. Mix well until the sauce begins to simmer.

Add the chicken pieces that you fried earlier into the sauce and cook for another 2-3 minutes. Turn the chicken to coat in the sauce evenly.

Garnish the dish with sesame seeds and chopped parsley for extra flavor and freshness.

Transfer the honey garlic chicken to a serving plate and enjoy while it’s still hot!