Prep: 1. Combine mirin, soy sauce, vinegar, ginger, and garlic in a large ziplock bag. Add chicken, massage to coat, and marinate in fridge for at least 2 hours or up to 10. Make: 1. Preheat oven to 350 and line a baking sheet (preferably rimmed) with foil. 2. Remove chicken from marinade, letting excess drip off. Discard marinade. 3. In another ziplock bag, combine flour, salt, and pepper: add chicken pieces and toss to coat. 4. Heat oil in heavy bottomed skillet or dutch oven at medium-high. The oil is hot enough when you stick the handle of a wooden spoon in to the bottom and bubbles rise around it. 5. Gently fry the chicken, turning, until golden brown all over, about 3 minutes. 6. Lay chicken pieces skin side up on the baking sheet. 7. Bake 15-20 minutes or until done through.
These drumsticks are a delicious treat! For extra crispy chicken place a metal cooling rack on the baking sheet and put the chicken on top of that. If you like you can skip the frying and just bake them. To bake, preheat the oven to 400 and prepare as stated above through step 4. Then place on a baking sheet lined with aluminum foil, spray with cooking spray and bake for 40 minutes, flipping halfway through. They won't be as crispy but the flavor will still be wonderful (and clean-up is a breeze).