Japanese Chinese-style fried chicken

This recipe is from Buzzfeed Japan's video, on youtube here. It is fantastically good and unlike a lot of their other yummy recipes does not involve deep frying. I've written it down so that I don't have to go to their video and play and pause it repeatedly every single time I want to make this! I only have access to bone-in, skin-on chicken thighs so I learned how to debone them from here.

Ingredients

Chicken Marinade:

• 8 Skin-on, boneless chicken thighs
• 4 tsp Minced ginger
• 4 tsp Minced Garlic
• 3 tsp salt
• 8 tbsp rice wine vinegar or Sake

Sauce:

• 8 tbsp light soy sauce
• 8 tbsp vinegar (I've used everything from rice wine to apple cider)
• 4 tbsp sesame oil
• 4 tbsp sugar
• 1 tsp minced ginger
• 1 tsp minced garlic
• 4-5 scallions, finely diced
• 2-3 red peppers finely sliced

Potato flour
Frying oil

Method

1. Debone the chicken and cut off excess skin and fat. Cut small gashes through the skin and meat.
2. Marinate the chicken with the other ingredients under marinade for ~30 minutes. I marinate covered in the fridge if its going to be longer
3. Mix the ingredients under sauce together to make the sauce
4. Coat the chicken thighs in potato flour. 
5. Add a couple of table spoons oil to a frying pan and heat.
6.  Fry the thighs on medium heat, first skin side down for 5-7 minutes and then flip for 5-7 minutes.
7. Cut into slices and serve on rice with the sauce on the side or on top.

Asian marinated baked chicken

This was super simple and absolutely delicious. It is probably getting added to our regular rotation. I used boneless skinless chicken thighs but the recipe says that bone in, skin on chicken would work better. We only marinated it for an hour (maybe) but the recipe calls for 12-24. If it was this good after an hour of marination, I can only imagine how good it would taste after 12! I found this recipe on Yummly after googling around looking for a good chicken recipe that would use up my scallions as well. I think the original recipe is from Chow.

Ingredients

• 1/2 cup soy sauce (I used half dark soy, and half malaysian sweet soy)
• 1/4 cup dark brown sugar
• 3 tbsps fresh ginger (peeled and finely chopped, from 1, 3- to 4-inch piece)
• 1 tbsp chopped garlic (finely, from about 5 medium cloves)
• 2 tsps toasted sesame oil
• 1 tsp ground black pepper (freshly)
• 3 lbs bone in skin on chicken thigh (drumsticks, or breasts, or a combination of all three, I used boneless skinless chicken thighs)
• Scallions (bunch, I had 6) chopped 

Instructions

1. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine. If I was actually going to marinate this recipe overnight I would probably do this entire marination in a big ziplock. I also added a drizzle of some hot and sour dipping sauce I had because some of the original comments suggested it needed some chili flakes.
2. Lay the chicken in a single layer in the marinade and turn to coat. Add half the scallions as well. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time. (The one hour, room temp marination also yielded mind-blowingly yummy chicken. I suspect longer marination would be better for bone-in, skin-on chicken.)
3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. (This step is not necessary if using a ziplock bag for the marination.)Meanwhile, heat the oven to 475°F (250C) and arrange a rack in the middle.
4. Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes. (We started with the dish covered and then removed the foil 20 minutes in and also turned the pieces over once while baking since mine were skinless.)
5. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Skipped this step. Added remaining scallions over the top and ate with boiled white rice with the sauce drizzled over the top.

Delish.

Calories: As written, this marinade contains 577 calories (excluding the ginger, garlic and scallions as minimal.) As written, the entire dish contains 1617 calories (0.9 kg boneless skinless chicken thighs at 1000 calories) and probably yields about 4-5 servings (big eater servings :blush:) at 400 calories each. Add rice calories separately. Keep in  mind that you probably won't eat the entire marinade. We had most of it left over after drizzling some onto the rice. So I think a more accurate per serving calories count would be somewhere in the 300-350 range.