In a large bowl, combine the chicken thighs, garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce, and salt. Stir to mix well, ensuring that every piece of chicken is coated. Let this marinate for about 15 minutes.
Heat a skillet over medium heat and add oil. Wait until the oil is shimmering before adding the chicken. Place the chicken skin side down first to achieve a beautiful golden-brown color. Fry for about 5 to 7 minutes without moving it around too much.
Once the skin is crispy and browned, flip the chicken over. Pour in the reserved marinade, and reduce the heat to low. This will allow the chicken to cook through while thickening the sauce.
Continue cooking for an additional 10 to 12 minutes, or until the chicken is cooked through. You can check for doneness by cutting into the thickest part of the thigh; it should be opaque and juices should run clear.
Once cooked, turn off the heat and remove the skillet from the burner. Garnish the chicken with white sesame for a lovely touch and serve it hot.
