Soi Polo Chicken Thighs

Ingrédients

1 cup soy sauce or tamari

3 tablespoons sweet rice wine (mirin)

3 tablespoons brown sugar

2 tablespoons dark sesame oil

1 tablespoons finely chopped or grated fresh ginger

8 skin-on chicken thighs

1 cup all-purpose flour

1 1/2 cups thinly sliced shallots (about 5 large)

5 garlic cloves, thinly sliced

1-2 jalapeños, thinly sliced

kosher salt and freshly ground black pepper to taste

fresh cilantro, chopped for garnish

vegetable, peanut or canola oil for frying

Instructions

Whisk together the first 5 ingredients in a shallow dish or zip-top plastic bag; add the chicken, turning to coat. Cover or seal, and chill 30 minutes to 3 hours.

Heat the oven to 375℉. Lightly grease a 13 x 9 baking dish. Remove the chicken from the marinade, discarding any excess marinade. Place the chicken skin side up in the prepared baking dish. Bake at 375℉ for 40 minutes or until done and skin is golden brown.

Meanwhile, pour oil to a depth of 2 inches in a heavy bottomed pot; heat over medium-high heat until the oil reaches 350℉. Lightly dredge the shallots in the flour, shaking off any excess. Fry the shallots in batches, 1-2 minutes or until crispy. Drain on a paper towel lined baking sheet. Repeat procedure with garlic and jalapeño slices. Sprinkle shallots, garlic and jalapeño generously with salt and freshly ground pepper to taste.

Divide cooked chicken among individual plates. Sprinkle with the shallots, garlic, jalapeño pepper and minced cilantro. Serve immediately.