Preheat oven to 425F. Line an 8x8" oven-proof pan with 2 layers of foil. (this will help you with cleanup. The honey gets super sticky).

In large bowl, whisk together oil, soy sauce, sesame oil, honey, garlic, ginger, and gochujang. Add the chicken and toss to coat well. (you can leave the chicken in the marinade for several hours, or up to overnight, refrigerated).

Place the chicken and all the marinade into the foil-lined pan and arrange the chicken loosely into a single layer.

Bake, uncovered, for 35-40 minutes, checking occasionally to make sure the tops are not getting too dark. If they are, cover lightly with foil and continue baking until chicken is cooked all the way through. (if you want a darker top, place the pan 6 inches from the heat source and broil for the last 2-4 minutes of the cooking time. Watch carefully so it doesn’t burn).

Remove from oven and transfer chicken to a plate and cover lightly with foil to keep warm. Pour the liquid into a small saucepan and skim the fat off the top if necessary. In a small bowl, add the cornstarch to 1 tablespoon of cold water and stir until dissolved. Bring the sauce to a low boil and add the cornstarch slurry, a little at a time until the sauce thickens slightly.

Pour some sauce over the chicken and garnish with sesame seeds and scallions. Serve the rest of the sauce on the side.

*If using chicken breasts, begin checking them after 25 minutes, to keep them from overcooking.