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Remove the bones from the chicken thighs. Prick holes in the skin and score the meat.
Place the chicken in a ziplock bag with the sake, soy sauce, ginger and garlic. Marinate for 10 minutes.
While the chicken is marinating, make the sauce: Mince the green onions and separate the white and green parts. In a small bowl, combine the soy sauce, vinegar, and sugar and mix well. In a small saucepan, heat the sesame oil over medium-low heat. Add the ginger and garlic and cook until fragrant. Add the soy-vinegar mixture and simmer for a couple of minutes. Stir in the white parts of the green onion and set the sauce aside.
Sprinkle the potato starch into the ziplock bag and toss to coat the chicken. Heat oil in a pan to 180°C (360°F) over medium heat. Fry the chicken, skin side down, then flip halfway through, until golden brown (about 6–7 minutes)
Slice the chicken into bite-size pieces. Pour the sauce over and sprinkle with the green parts of the green onion.
Serve with rice, if you like.