600 g chicken thigh
2 negi (spring onion)
Potato starch for coating
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
2 tsp sugar
Remove the excess skin and fat from the chicken but skin on the thighs
Gently poke both sides with a fork and cut into bite-size pieces, Also cut the onion into bite side pieces about 1/2 inch into bite size pieces.
Mix together the sauce ingredients
Coat the chicken with starch
Heat a frying pan to medium-high and add a tablespoon of vegetable oil
Add the chicken and onion cook on both sides, 3-4 minutes per side. Make sure to cook the chicken all the way
Remove chicken and onions and wipe the pan with a paper towel to get rid of the excess oil. Return everything to the pan and add the sauce, tossing to coat. Simmer until glazed, about 30 seconds. Serve and enjoy!