So much umami goodness.
Heat about 1 tablespoon of the oil in a small saucepan over medium heat. When oil is shimmering, add garlic, ginger and serrano peppers and sauté until they start to soften, 3 to 4 minutes. Add the rest of the vegetable oil, along with the soy sauce, mustard, vinegars and sugars. Season with pepper and, if needed, salt. Raise heat to medium-high, bring to a boil and simmer until slightly reduced and thickened to a sauce-like consistency, about 10 minutes.
Transfer chicken to oven to cook, basting periodically, for 1 to 1 1/2 hours, or until a thermometer inserted into thickest part of thigh registers 175°F and the juices run clear.Remove the chicken from the oven, transfer to a platter, tent with foil and let rest for 15 minutes.Meanwhile, place roasting pan on stovetop over medium-high heat and add wine. Bring to a boil, scraping browned bits off of bottom of the pan. Lower heat to a simmer and cook until reduced, about 10 minutes.
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