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Rustic Canyon Family Meal Fried Chicken

['1 cup mirin (sweet Japanese rice wine)', '1 cup soy sauce', '1 cup unseasoned rice vinegar', '1/2 cup chopped peeled ginger', '1/2 cup garlic cloves (20–25), smashed, peeled', '1 (3 1/2–4-pound) chicken, cut into 10 pieces', 'Vegetable oil (for frying; about 3 cups)', '2 cups all-purpose flour', '2 teaspoons kosher salt, plus more', '1/2 teaspoon freshly ground black pepper', 'plus more']

Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2–12 hours.
Preheat oven to 350°F. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°F.
Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and 1/2 tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes. Season with salt.

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