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Stir one 2" piece ginger, peeled, finely chopped, ⅓ cup black (Chinkiang) vinegar, 3 Tbsp. soy sauce, preferably low-sodium, 1 Tbsp. sugar, 1 Tbsp. toasted sesame oil, ½ tsp. crushed red pepper flakes, and 2 Tbsp. water in a small bowl to combine. Set vinegar mixture aside.
Using a rubber spatula, toss 4 skinless, boneless chicken thighs (about 1 lb.), cut into 1" pieces, 2 Tbsp. cornstarch, and 1 Tbsp. vegetable oil in a medium bowl to coat and set aside.
Heat remaining 1 Tbsp. vegetable oil in large nonstick skillet over medium-high. Cook 1 bunch radishes, trimmed, halved, quartered if large, mostly undisturbed, until blistered in spots, 6–8 minutes. Using a slotted spoon, transfer to a small bowl.
Cook reserved chicken in same pan, tossing occasionally and adding up to 2 tsp. more oil if pan is looking dry, until chicken is golden brown and nearly cooked through, 7–9 minutes. Return radishes to skillet, then mix in reserved vinegar mixture and cook, stirring occasionally, until sauce is glossy and coats chicken, about 4 minutes.
Transfer stir-fry to a shallow bowl and top with cilantro leaves with tender stems. Serve with steamed rice.