In a mixing bowl, combine soy sauce, honey, rice vinegar, and rice wine, whisking until the honey is fully dissolved and the mixture is smooth. This creates a well-balanced sweet and savory foundation. The vinegar and wine add acidity and depth that will help tenderize the chicken while developing complex flavors.

Add the minced garlic, grated ginger, sriracha, sesame oil (if using), and cornstarch to the marinade base from Step 1, stirring well to combine. The cornstarch acts as a thickening agent that will help the marinade adhere to the chicken and create a glossy glaze during cooking. I find that whisking vigorously for about 30 seconds ensures the cornstarch is evenly distributed and won't clump.

Place the chicken pieces in a large container or zip-top bag and pour the marinade from Step 2 over it, ensuring all pieces are evenly coated. Refrigerate for at least 1 hour, but ideally overnight—this extended marinating time allows the soy, garlic, and ginger to penetrate the chicken while the acid in the vinegar and wine gently tenderizes the meat. I like to give the container a gentle shake halfway through marinating to redistribute the flavors.

Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes before cooking. This helps ensure even cooking throughout. Cook the chicken using your preferred method—grilling over medium-high heat, baking at 400°F, broiling, or air-frying at 380°F—until the internal temperature reaches 165°F and the exterior is caramelized and sticky from the glaze. The cornstarch from Step 2 will help create that desirable glossy coating as the marinade reduces and caramelizes during cooking.