Steps

1. Finely chop 4 scallions (approx. 20g).
   🕒 00:40
2. In a bowl, mix together 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp vinegar, 1 tbsp sugar, 1 tsp grated garlic, and 1 tsp grated ginger.
   🕒 00:47
3. Cut 1 chicken thigh (350g) into bite-sized pieces.
   🕒 01:02
4. Place the bite-sized chicken thighs in a food bag, add a pinch of salt and pepper and 2 tbsp all-purpose flour. Close the bag and shake to coat the chicken evenly with the flour. (Key Tip!) Coating with flour seals in the juices and helps the sauce adhere better. All-purpose flour is recommended over potato starch for chicken thighs.
   🕒 01:12
5. Heat vegetable oil (amount not specified) in a frying pan over medium heat.
   🕒 01:28
6. Once the pan is hot, arrange the flour-coated chicken thighs, skin-side down, and cook for about 2 minutes until the bottom is golden brown.
   🕒 01:36
7. Flip the chicken thighs, cover with a lid, and steam-grill over low to medium heat for 2 minutes.
   🕒 02:10
8. Once the chicken thighs are cooked through and browned, wipe off any excess oil from the pan with a paper towel.
   🕒 02:22
9. Pour the prepared sauce mixture into the frying pan. Stir and cook over medium-high heat, reducing the sauce until it coats the chicken thighs and gives them a glossy sheen.
   🕒 02:35
10. Arrange the coated chicken thighs on a serving plate.
    🕒 03:04
11. In a separate bowl, combine the chopped scallions, 2 tbsp mayonnaise, 2 tsp milk, and a pinch of salt and pepper to make the scallion mayo sauce. (Key Tip!) Adding milk makes the sauce smooth, creamy, and rich.
    🕒 03:14
12. Spoon the scallion mayo sauce over the chicken thighs on the plate. Sprinkle with Ichimi Togarashi (chili pepper flakes) if desired (amount not specified).
    🕒 03:33