Ingredients

• Chicken:
• 4 skin-on bone-in chicken thighs
• Penzey's Szechuan Peppercorn and Roasted Salt
• .
• Sauce:
• 2 tsp grated fresh ginger
• 2 tsp finely chopped garlic
• 1 c. sugar
• 1 c. soy
• 1 oz. mirin
• 1 Tablespoon corn starch

Directions

1. Debone the thighs, cut slits in the skin (try to avoid cutting into the meat, but I almost always accidentally do). Sprinkle the Szechuan Peppercorn Salt all over the skin and meat sides, and spread them, meat side up on a rack over a cookie sheet.

2. Broil on high for four minutes, rotate the pan front to back, broil another four minutes and then flip them skin side up. Cook another six minutes, rotate the pan again front to back and, and then watch the chicken until the skin is brown and crispy. Then take out to let rest for five minutes before slicing.

3. While the chicken is cooking, combine ginger, garlic, sugar, and soy into a saucepan and heat to a simmer. Stir together the mirin and corn starch and pour into the hot mixture and stir until it thickens a little. If you prefer not to use corn starch, you can leave it out and replace the sugar with a mild honey that does not have a strong flavor.

4. Serve the chicken, sliced, over short grain rice, and pour as much of the sauce as you want over everything.

5. Not sure if this will work, but here’s a link to Penzey’s Spices’ szechuan salt: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysszechuansalt.html

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