Start by patting the chicken thighs dry with paper towels to ensure a crispy skin. In a bowl, combine cornstarch, kosher salt, and freshly ground black pepper. Coat the chicken evenly in this mixture for a flavorful crust. Set aside while prepping the pan and sauce ingredients.

In a large skillet, heat 2 tablespoons of vegetable or canola oil over medium-high heat until it shimmers. Carefully place the coated chicken thighs in the pan, frying them for 5-7 minutes on each side until golden-brown and cooked through.

Using the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Allow it to melt, then whisk together soy sauce, dark soy sauce, honey, five-spice powder, and grated garlic until smooth. Pour this mixture into the pan and let it simmer for about 5 minutes until thickened.

Return the crispy chicken thighs to the skillet, ensuring each piece is generously coated in the sticky soy glaze. Stir occasionally for another 2-3 minutes.

Plate the soy glazed chicken and garnish with sesame seeds and sliced scallions. Serve hot, enjoyed alongside steamed jasmine rice or sautéed vegetables.