On a plate, add the potato starch and spices and lightly dredge the chicken thighs until evenly coated. Tap the excess out.
¼ cup potato starch, 1 tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, 10 chicken thighs
Heat a large skillet over medium-high heat with a little oil. Cook chicken in a single layer until golden and crispy on all sides, about 6 minutes. Remove and set aside.
3 tablespoon avocado oil for frying
In a bowl, grate garlic and ginger. Add soy sauce, honey, rice vinegar, mirin, and sesame oil. Mix until combined.
½ cup honey, ¼ cup soy sauce, ¼ cup rice vinegar, 2 tablespoon mirin, 2 tablespoon sesame oil, 2 cloves of garlic, 1 inch of ginger
Add it to the pan and let it simmer for 3 minutes until it's thickened
Return chicken to the pan. Toss to coat and cook another 3 minutes until sticky and glossy.
Serve it up. Spoon over rice and garnish with green onions.
Serve with rice
