Japanese Marinated Chicken

• 3 lbs chicken parts, on bone with skin
• pepper
• 2 tablespoons cornstarch
• 1/4 cup olive oil or 1/4 cup peanut oil
• Marinade
• 1/4 cup soy sauce
• 1/4 cup sake
• 1 tablespoon brown sugar
• 1 tablespoon gingerroot, grated
• 2 shallots, finely chopped
• 4 lemon slices, coarsely chopped
• 1 garlic clove, finely chopped

1. Sprinkle chicken generously with pepper.
2. Combine all marinade ingredients and stir to blend well.
3. Sprinkle cornstarch on a plate and toss chicken pieces to coat, shaking off any excess.
4. Transfer the coated pieces of chicken to the marinade and let marinate for at least 4 hours, turning occasionally.
5. Heat oven to 325u0b0F.
6. Arrange chicken in a shallow baking dish and sprinkle with oil and bake uncovered, basting occasionally, for 1 1/4 hours, or until the chicken is cooked and juices run clear.

chicken, pepper, cornstarch, olive oil, marinade, soy sauce, sake, brown sugar, gingerroot, shallots, lemon slices, garlic

Taken from www.food.com/recipe/japanese-marinated-chicken-291305 (may not work)