Togarashi Spicy Chicken
- 8 pieces chicken bone in, skin on
- 2 Tbsp minced ginger
- 1/2 cup mirin
- 1/2 cup honey
- 1/2 cup soy sauce low sodium
- 1/2 cup sake
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tsp togarashi
- 1 tsp corn starch
- 2 Tbsp water
- 8 leaves cabbage or lettuce
Mix the ginger, mirin, honey, soy sauce, rive vinegar, sesame oil, and togarashi together in a bowl.
Add 3/4 of the mixture to a bag with the chicken and marinate in the refrigerator for at least 1 hour.
Add the chicken to the bag, sealing the bag so there is no air remaining and so all chicken pieces are coated. Marinate 1 hour in the refrigerator or up to overnight.
Cover and refrigerate remaining 1/4 of marinade.
Preheat the oven to 450F.
Arrange kitchen in oven-safe pan, skin side up. Roast for 30 minutes or until golden brown, measuring an internal temperature of 160F.
10 minutes before roasting is complete, add reserved marinade from the refrigerator to a medium-high pan.
Mix together corn starch and water well into a slurry, and then add to pan.
Bring to a boil, and then simmer on low heat until mixture thickens.
When chicken is done roasting, brush mixture onto chicken.
Serve sprinkled with scallions, lettuce or cabbage, and more togarashi.