Soi Polo Chicken Thighs

• 1 cup soy sauce or tamari
• 3 tablespoons sweet rice wine
• 3 tablespoons brown sugar
• 2 tablespoons dark sesame oil
• 1 tablespoon fresh ginger, chopped
• 8 skin-on, boned chicken thighs (about 3 lb.)
• Vegetable or canola oil
• 1 1/2 cups shallots, thinly sliced (about 5 large)
• 1 cup all-purpose flour
• 3 tablespoons garlic, thinly sliced (about 5 cloves)
• 1 jalapeno pepper, thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons fresh cilantro, chopped

1. Whisk together first 5 ingredients in a shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 30 minutes to 3 hours.
2. Preheat oven to 375u0b0. Lightly grease a 13- x 9-inch baking dish. Remove chicken from marinade, discarding marinade. Place chicken, skin sides up, in prepared baking dish. Bake at 375u0b0 for 40 minutes or until done and skin is golden brown.
3. Meanwhile, pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat to 350u0b0. Lightly dredge shallots in flour, shaking off excess. Fry shallots, in batches, 1 to 2 minutes or just until crispy. Drain on a paper towel-lined baking sheet. Repeat procedure with garlic and jalapeno pepper. Sprinkle shallots, garlic, and jalapeno pepper generously with salt and pepper to taste.
4. Divide chicken among individual serving plates. Sprinkle with shallots, garlic, jalapeno pepper, and cilantro. Serve immediately.

soy sauce, sweet rice wine, brown sugar, dark sesame oil, fresh ginger, chicken, vegetable, shallots, flour, garlic, pepper, kosher salt, fresh cilantro

Taken from www.myrecipes.com/recipe/soi-polo-chicken-thighs (may not work)