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Lightly salt the chicken thighs.
Coat the chicken thighs in cornstarch.
Heat 2 tablespoons of neutral oil in a pan and pan-fry the chicken thighs until golden brown and cooked through.
In a separate pan, melt the butter over medium heat.
Add the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Add the light brown sugar and Kikkoman light soy sauce and stir to combine.
Drizzle the garlic ginger sauce over the cooked chicken thighs.
Garnish with the sliced scallion greens.