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Remove the bone from the skin-on thighs and cut the meat into 1½-inch pieces.
Sear the chicken in a nonstick skillet until browned on the skin side, then flip and cook a bit more.
Add the soy sauce, mirin, and sugar mixture over the meat until it thickens into a glaze.
Toss the chicken in a thick mixture of potato starch and sake before searing.
Prepare the glaze with soy sauce, sake, and sugar, and add ginger juice for flavor.
Degrease the skillet after cooking the chicken, then add the soy sauce mixture to thicken the glaze.
Serve the chicken with unseasoned short-grain white rice, peppery greens, and scallions.