4 words: Garlic. Ginger. Fried. Chicken.
½ cup garlic cloves , smashed, peeled2 teaspoons kosher salt, plus moreCombine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2–12 hours.
Preheat oven to 350°. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°. Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and ½ tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes. Season with salt.
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