Season the chicken thighs with a pinch of salt and sake. Rub it in and leave for a while.
Coat the chicken with potato starch and pan-fry in a generous amount of oil until golden and cooked through.
Finely chop the spring onions. Add all the sauce ingredients to a bowl and mix well.
Once both sides of the chicken are nicely browned, spoon the sauce over the top and serve.
