Preheat oven to 425 degrees.

In a small saucepan, whisk together the cornstarch and water until smooth.

Add the soy sauce, vinegar, garlic, ginger and brown sugar. Stir well.

Bring to a slow boil over medium heat, stirring until the sauce thickens. Set aside.

Rinse chicken and remove skin, if necessary. Pat dry.

Pour the sauce into the bottom of a 9 x 13 baking pan.

Add chicken and turn pieces to coat.

Bake for 20 minutes. Turn pieces over and continue to bake for 10 minutes.

Turn pieces again and bake until sauce begins to get sticky. Approx. 10 minutes.

Remove from oven. Baste pieces with remaining pan sauce.

Allow to sit for 5 minutes, until the glaze is set. Transfer to serving dish.

Garnish with thin slivers of green onion, sliced diagonally.