For this recipe, start by buying chicken thighs and cutting them into 1-inch cubes, and getting out the vegetable oil to saute the meat. For the sauce, get mirin, sake, soy sauce, sugar, rice vinegar, garlic powder, and ground ginger. Cornstarch thickens the sauce, and thinly sliced scallions act as garnish.
In a large skillet, sauté the chicken in vegetable oil over medium-high heat for around 10 minutes until cooked through.
Meanwhile, combine the sake, mirin, soy sauce, sugar, rice vinegar, garlic powder, and ground ginger in a bowl, and stir until the sugar dissolves.
Put the cornstarch in a small bowl and add ¼ cup of the sauce.
Stir the mixture until smooth, then pour it into the bowl with the rest of the sauce.
When the chicken is cooked through, give the sauce a quick stir then pour it into the skillet.
Bring the sauce to a simmer, and cook for 3 to 5 minutes to thicken.
Garnish with thinly sliced scallions and serve with rice and steamed broccoli.
