cup low-sodium soy sauce
cup white sugar
cup mirin (Japanese sweet wine)
teaspoons grated fresh ginger
cloves garlic, minced
teaspoon red pepper flakes
skinless, boneless chicken breast halves
. Preheat oven to 400 degrees F (200 degrees C).
. Whisk cornstarch and water together in a small bowl until dissolved. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
. Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
. Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).