Steps

1. In a bowl, combine 1 tbsp Vinegar, 1 tbsp Mirin (Sweet Rice Wine), 2 tbsp Soy Sauce, 1 tbsp Sugar, and 1 tsp Grated Garlic. Mix well.
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2. Peel and thinly slice 1/2 new onion (100g) against the grain. (This is key!) Slicing the onion against the grain and marinating it with the sauce helps to mellow out its sharpness and allows the sauce to penetrate better.
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3. Add the sliced new onion to the bowl with the sauce from step 1 and mix lightly to combine.
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4. Cut 1 chicken thigh (300g) into bite-sized pieces.
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5. Place the cut chicken thighs into a resealable bag. Add 1 tbsp Potato Starch, a pinch of Salt, and a pinch of Pepper. Close the bag and shake to coat the chicken evenly with potato starch. (This is key!) Coating the chicken with potato starch makes it juicy and helps the marinade cling better.
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6. Heat oil in a frying pan over medium heat. Once hot, arrange the chicken pieces with the skin-side down. Sear until golden brown on the bottom.
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7. Flip the chicken, cover the pan, and steam-fry over medium heat for 2 minutes.
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8. Add the cooked chicken to the bowl with the onions and sauce prepared in step 3. Mix well to coat everything. Let it marinate for about 5 minutes. (This is key!) If you're concerned about the alcohol in the mirin, you can use mirin that has been reduced by simmering. If you're in a hurry, you can eat it right away, but marinating for about 5 minutes will allow the flavors to penetrate more deeply and make it even more delicious.
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9. Plate the marinated chicken and onions. Sprinkle with chopped scallions if desired.
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