Cut the daikon radish into large bite-sized pieces using a rolling cut method. Place in a microwave-safe container, add 4 tbsp of water, cover loosely with plastic wrap, and microwave at 600W for 5 minutes. Drain the water. Slice the ginger thinly and prepare the green onion by removing the core and slicing thinly. Soak the green onion slices in water and drain.

Remove the fat and tendons from the chicken thigh and cut into bite-sized pieces. Coat the chicken pieces evenly with cornstarch.

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook, flipping occasionally, until the color changes.

Add the daikon, ginger, and the seasoning mixture (sake, oyster sauce, soy sauce, chicken broth powder, and water) to the pan. Bring to a boil, then reduce to low heat, cover, and simmer for 10 minutes until the daikon is tender.