Steps

1. Cut off the tendons from Chicken Thighs 1 piece (300g) and poke a few holes with the tip of a knife.
   🕒 00:36
2. Cut the chicken thighs into bite-sized pieces.
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3. Place the cut chicken pieces into a cooking bag, add Cooking Sake (Rice Wine) 2 tsp, Salt a pinch, and Pepper a pinch, close the bag, and mix well.
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4. Let it sit for about 10 minutes to marinate.
   🕒 01:01
5. In a bowl, combine Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Sugar 2 tsp, Grated Garlic 1/2 tsp, and Grated Ginger 1/2 tsp. [Key Tip!] If you're concerned about the alcohol content in the mirin, heat it in the microwave for about 30 seconds to evaporate the alcohol before using.
   🕒 01:15
6. Finely chop Green Onion 1 stalk into small pieces.
   🕒 01:49
7. Add Potato Starch 3 tbsp to the bag with the marinated chicken, close the bag, and coat the chicken evenly.
   🕒 02:02
8. Spread parchment paper on a plate large enough to hold the chicken, and arrange the chicken pieces with the skin side down, leaving some space between them.
   🕒 02:10
9. Microwave on 600W for 4 minutes.
   🕒 02:25
10. After microwaving, flip the chicken pieces over.
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11. Microwave for another 2.5 minutes.
    🕒 02:38
12. Place the microwaved chicken into the bowl with the sauce mixture made in Step 5 and coat well. [Key Tip!] The potato starch helps the sauce cling to the chicken and creates a natural thickness.
    🕒 02:44
13. Transfer the chicken coated with the sauce to a serving plate.
    🕒 03:13
14. Drizzle Mayonnaise (to taste) over the top and sprinkle with the chopped Green Onion.
    🕒 03:28