1 T. minced fresh ginger
1/4 C. mirin
1/4 C. honey
1/4 C. low sodium soy sauce
1 T. rice vinegar
1 T. sesame oil
1 tsp. togarashi spice blend, optional
2 bone-in, skin-on chicken breasts
4 bone-in, skin-on chicken legs
3 scallions, chopped

In a large zipper bag or in 13 x 9 baking dish, whisk the first 7 ingredients. Add the chicken to the sauce, turning the pieces so they are completely coated. Marinate 1 hour in the refrigerator or up to overnight. Preheat the oven to 450F. Bake Chicken, skin side up, for 30 minutes or until golden brown. Serve sprinkled with scallions.