Crispy Skin Sake Chicken With Ginger Sauce

Serves 4 to 6

Chicken Marinade
3-4 lbs bone-in, skin-on chicken thighs (do NOT be tempted to go with the skinless or boneless - it will completely ruin the experience)
1 cup sake
1 cup soy sauce

Mix sake and soy sauce in a container where you will marinate the chicken. Add the chicken. Cover and marinate - at least 8 hours, if not overnight.

SLOW cooking method (1 -1.5 hour)
Preheat oven to 350. Carefully remove chicken from marinade, allowing as much of the marinade to drip off. Place chicken into roasting pan. Bake in the oven for 1 hour. Check every 15 minutes until skin is golden and crispy. Chicken should be golden, with crispy skin.

Serve with ginger sauce.

LESS SLOW cooking method (45 minutes-1 hour)
Preheat oven to 500. Carefully remove chicken from marinade, allowing as much of the marinade to drip off. Place chicken into roasting pan. Bake at 500 for 30 minutes. Reduce the temperature to 350 and bake for another 15-30 minutes. (depends on your oven) Chicken should be golden, with crispy skin.

Serve with ginger sauce.

Ginger Sauce
1/2 cup finely chopped ginger (in a mini prep food processor for the finer chop)
1/2 cup vegetable oil (grape seed, canola, safflower, corn are all fine choices)
3 tablespoons scallions, finely chopped
2 teaspoons salt
pepper to taste

Combine the ingredients together. Allow to sit for 30 minutes to allow flavors to develop.