Poke a few holes in the chicken skin with a fork. Sprinkle with salt and white pepper.
Combine all of the ★ ingredients in a bowl and mix well. Put in a plastic bag together with the chicken and massage from outside of the bag.
Seal the bag after pressing out the air. Marinate in the refrigerator for about an hour.
Preheat your oven to 250℃. Place the chicken with the skin facing up on a grill pan over a baking sheet (or boiler pan). Baste the chicken with the leftover marinade.
Bake for 16 to 20 minutes, observing carefully to prevent burning. If it seems like it's going to burn, place aluminum foil on top.
Cut into desired sizes and enjoy.
Story Behind this Recipe
I tried making this using homegrown shisho leaves.
Poking holes in the skin allows the flavor to be better absorbed, and the skin doesn't become sticky for a great baked finish. Adjust the temperature and baking time according to your oven. Variables will differ depending on the type of oven, so do make adjustments! I used the baking course for 1 piece of chicken on the grill setting.