Combine all ingredients, except corn starch, in a bowl to marinate.
Marinate for 1 day, flipping chicken periodically.
To cook, preheat the oven to 375F.
Remove chicken from the marinade and brush off any large pieces of garlic or ginger.
Heat 2 T oil in large sauté pan on high heat. Sear the chicken on both sides.
Transfer chicken to the oven and cook until internal temperature reaches 165F.
While chicken is cooking, strain 1 c of the marinade and heat over medium-high heat.
Combine 1 T cornstarch with 1T water and add to the marinade.
Bring to a boil, then reduce heat and cook for 5 minutes.
When chicken is cooked fully, toss with the glaze before serving.