In a medium bowl, combine 0.5 cup soy sauce, 0.25 cup brown sugar, 1 tablespoon grated fresh ginger, 3 minced garlic cloves, 0.25 cup mirin, and 2 tablespoons honey. Whisk until smooth.

Place the whole chicken in a zip-top bag, pour half of the marinade over it, seal the bag tightly, and refrigerate for at least 30 minutes or overnight.

In a large pot, bring 3 cups of water to a gentle simmer. Place a steaming rack inside and transfer the marinated chicken onto the rack. Cover and steam for about 50 minutes.

Once cooked, remove the lid and let the chicken rest on the rack for about 10 minutes.

Take the remaining marinade and pour it into a saucepan. Simmer over medium heat for 6-8 minutes to thicken.

Transfer the chicken to a serving platter and brush it with the thickened marinade. Garnish with sliced green onions and sesame seeds before serving.