In a medium bowl, mix together ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon freshly grated ginger, 2 minced garlic cloves, and 1 tablespoon of sake (if using). Whisk until smooth and set aside.

Season 1 pound of chicken thighs generously with salt and pepper, then lightly coat with cornstarch.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

Pan-fry the chicken for about 4 to 5 minutes until golden brown, then flip and cook for another 4 to 5 minutes.

Remove the chicken and add the Honey Ginger sauce to the skillet, scraping up any bits and letting it simmer for 30 seconds.

Return the chicken to the pan, cooking for about 1 minute per side until well coated in the sauce.

Remove from heat and serve immediately on a bed of steamed rice or noodles, drizzling with remaining sauce.