Crispy Skin Chicken

• 1 tbsp white rice vinegar
• 1 tbsp Chinese cooking wine
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tsp grated ginger
• 1 tsp five spice powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 3 1/4 lbs skin-on chicken pieces
• 2 tbsp vegetable oil
• None None Sliced green onions
• None None Lemon wedges, to serve
• None None Steamed rice, to serve

1. Combine rice vinegar, cooking wine, soy sauce, brown sugar, ginger, five spice, pepper and salt in a small bowl.
2. Score chicken skin in several places. Place in a shallow dish and rub marinade over chicken. Cover with plastic wrap. Refrigerate for 3 hours.
3. Preheat the oven to 400u0b0F. Line a baking pan with foil. Heat oil in a large skillet on high heat. Cook chicken pieces 3-4 mins each side, until skin is golden and crisp. Transfer to prepared pan, skin side up.
4. Bake 35-40 mins, until cooked through. Top with onions and serve with rice and lemon.

white rice vinegar, wine, soy sauce, brown sugar, ginger, five spice powder, ground black pepper, salt, skinon, vegetable oil, green onions, lemon wedges, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/33060 (may not work)