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1
Whisk the soy sauce, sugar, mirin, ginger, garlic, cornstarch, and red pepper flakes together in a bowl; set aside.
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2
Pat chicken thighs dry with paper towels; season with pepper.
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3
Heat the oil in a 12-inch nonstick skillet over med-high heat until shimmering.
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4
Carefully lay the chicken thighs, skin side down, in the skillet.
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5
Weight the chicken thighs with a heavy pot and cook until the skin is well browned and very crisp, about 15 minutes (the chicken thighs should be moderately brown after 10 minutes; decrease the heat if they are very brown, or increase the heat if they are pale).
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6
Flip the chicken thighs over and continue to cook, without replacing the weight, until the thickest part of the chicken thighs register 170 to 175 degrees on an instant-read thermometer, 5-10 minutes longer.
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7
Transfer the chicken to a plate, tent loosely with foil, and let rest while making the sauce.
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8
Pour off all the fat from the skillet.
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9
Whisk the soy mixture to recombine, then add it to the skillet and bring to a simmer over medium heat.
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10
Nestle the chicken thighs into the sauce, skin side up, and spoon some of the sauce over the top.
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11
Continue to simmer until the sauce is thick and glossy, about 2 minutes longer.
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12
Transfer the chicken and sauce to a platter, sprinkle with the scallions and serve.
