1. Dice ginger into small bits. Heat pan up in medium heat until the pan is warm. Add 1 tbsp of oil. Check to see if the oil is warm by coating the pan. Once oil is warm, carefully lay chicken thighs in the pan. Pan fry until golden brown for about 6 minutes on each side, depending on the size of the chicken thighs.

2. In a bowl, combine soy sauce, mirin, sake, and sugar.

3. Once thighs are done, take them out of the pan and turn down the heat to medium-low. Slice chicken thighs into ½ inch pieces. Set aside.  

4. Pour in sauce and ginger into the pan. Deglaze the pan by using a wooden slotted spoon to gently scrape the chicken bits off the pan. 

5. Bring the sauce to a boil and simmer for a few minutes until sauce thickens into a glaze. Once sauce thickens, take it off the heat and pour over chicken thighs and serve.