I've posted about this before. But this time I used dark meat chicken. Tasted great! I've used Yukari's recipe for this dish many times now, and it's been a hit every time.
The chicken is moist on the inside, crisp and crunchy on the exterior and has the distinct nutty, gingery, and robust flavor I've come to expect. The aroma from the sake and soy permeates deep into the chicken.
Here's her recipe:
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