>> time required: 2 hours
>> course: main
>> serves: 2-4
>> source: https://www.chefsteps.com

In a #saucepan{} combine @soy sauce{125%g}, @mirin{125%g}, @water{120%g}, @sugar{100%g}, @ginger{17%g}(grated), and @garlic cloves{1}(grated). Bring to a boil over high heat, stirring to dissolve sugar. Off heat.

Transfer sauce to a #baking dish{} and cool to room temperature, ~{20%minutes}. Reserve saucepan.

Prepare a @whole chicken{1.8%kg} per `spatchcock-deboned-chicken.cook` — wishbone, spine, ribs, and breastbone removed; legs scored to expose bone; skin scored at 1cm intervals.

Place chicken skin-side down in the sauce, spoon to coat. Marinate refrigerated for ~{1%hours}, flipping skin-side up halfway.

Preheat oven to 191°C (or 177°C convection). Cover baking dish tightly with foil and roast until breast registers 63°C and thighs 71°C, ~{55%minutes}.

Increase oven to 246°C (or 232°C convection). Transfer chicken skin-side up to a #sheet pan{}, return braising liquid to the saucepan, then return chicken to the baking dish.

Reduce sauce over medium-high heat to ~300g and a spoon-coating consistency, ~{10%minutes}.

Brush chicken with glaze and roast ~{2%minutes} until surface looks dry. Repeat twice more, rotating pan on the final pass, until skin is lightly charred and breast reads 68°C, legs 74°C — 6 to 11 minutes total. Broil 1-2 minutes for extra char if desired. Rest ~{10%minutes}.

While chicken rests, whisk @rice vinegar{25%g}, @mirin{20%g}, @sugar{20%g}, @kosher salt{2%g}, and @white pepper{1%g} until dissolved. Whisk in @mayonnaise{200%g}. Season.

Cut @iceberg lettuce{1} into wedges, season lightly with @kosher salt{} and @white pepper{}, and dress generously.

Carve chicken and serve with @rice{}(cooked), iceberg wedges, and reserved glaze.