Peking Style Chicken with Pan Roasted Grape Hoisin

Peking-ese Chicken with Pan Roasted Grape Hoisin

• 4 chicken thighs (skin on)
• 2 tablespoons finely chopped fresh ginger
• 2 teaspoons five spice powder
• 2 teaspoons chopped garlic
• 1/4 teaspoon cayenne pepper
• 1 bunch roughly chopped scallions
• 2 cups red seedless grapes
• 1/4 cup soy sauce
• 2 tablespoons red miso
• 1 teaspoon molasses
• 2 teaspoons cider vinegar
• 1 1/2 tablespoon peanut oil
• 2 tablespoons toasted sesame seeds

1. Prick skin on chicken thighs and dry their surfaces with a tea towel. This helps to produce a nice crispy skin. Sprinkle both sides with 1 teaspoon of five spice powder, salt, and pepper.
2. Heat 1 tablespoon of peanut oil in a cast iron skillet, until oil shimmers. Add chicken thighs, skin side down, to pan. Don't move them once you lay them down. This helps your quest for crisp. After 5 minutes, cover pan and let cook until chicken is easily moved and no longer sticking to pan surface. That's how you know you got your crisp.
3. Turn thighs over to cook on the other side. Add 1 tablespoon each of chopped ginger and garlic to pan. After 5 minutes, cover and let cook until cooked through.
4. Meanwhile, add remaining 1/2 tablespoon of oil to another skillet over medium high heat. Add grapes and pan-sear them. Add remaining five spice powder, garlic, and ginger. Reduce heat to medium and pan-roast the grapes until they are reduced in volume by about half their original size.
5. Remove half of the grapes from pan and set aside. Continue to cook remaining grapes until they fall apart and reduce down to a thick syrup.
6. Mix together the soy sauce, miso, cayenne, molasses, and vinegar. Add roasted grape syrup. Voilà -- homemade hoisin! Add whole roasted grapes and mix gently.
7. To assemble, place chicken thighs atop a bed of Cucumber Rice Noodles with Toasted Sesame. Spoon hoisin over top. Sprinkle with toasted sesame seeds and chopped scallions.

Cucumber Rice Noodles with Toasted Sesame

• 8 ounces dried wide rice noodles
• 1/2 peeled and finely julienned cucumber
• 1 bunch chopped scallions (white & green parts)
• 1/4 cup shredded radish (optional -- but its slight bite is nice)
• 2 tablespoons toasted sesame seeds
• 1-2 tablespoon toasted sesame oil
• 1-2 teaspoon soy sauce

1. Add noodles to a pot of boiling water, cook until al dente and drain.
2. Add remaining ingredients and gently toss. And you're done!