Using a sifter, dust the Boneless, Skinless Chicken Thigh (4) with Corn Starch (to taste). Add to a bowl.
Combine the Caster Sugar (2 tablespoon) and Low-Sodium Soy Sauce (1/4 cup), and add to the chicken. Marinate in the fridge for 1 hour.
Heat a wok or saute pan to medium-high heat. Add Canola Oil (1 splash), and tilt the pan to coat all sides. If using a wok, the wok will start to smoke.
Add the chicken and stir quickly. Cook until all pieces of chicken are browned. In a saute pan, this will take about 5-6 minutes.
Add in the Garlic (1 tablespoon) and Fresh Ginger (2 tablespoon) and cook until fragrant, about 45 seconds.
Add the Scallion (5) and cook another 1-2 minutes until wilted and tender.
Add the Mirin (2 tablespoon) and Chicken Stock (1/4 cup) to deglaze. The liquid will boil, then reduce down to create a sauce coating the chicken.
Serve over brown rice or wrap it up in a lettuce wrap.