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Add tamari, mirin, brown sugar, white sugar, vinegar, garlic powder and sesame oil to a bowl and whisk well. Pour ½ cup of the mixture into a separate container, cover and refrigerate.
Trim the chicken thighs of excess fat. Cut each chicken thigh into about 6 pieces. Place the chicken in the bowl. Refrigerate the chicken in the marinade for 8-24 hours.
When ready to cook, discard the marinade. Heat a pan over medium high heat. Add in the tablespoon of oil and swirl around. Add the chicken into the pan and cook on each side until browned, about 4-5 minutes on each side. Cut through a piece to make sure it’s cooked through.
In a small bowl stir the water together with the cornstarch until smooth. Pour the ½ cup of reserved sauce into the pan with the chicken. Whisk in the cornstarch slurry and heat until sauce thickens. Turn off heat.
Serve chicken and enjoy! This chicken tastes good over rice with steamed broccoli on the side.