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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.
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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.
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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.
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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.
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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.
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6
Mix together the soy sauce, miso, cayenne, molasses, and vinegar. Add roasted grape syrup. Voila -- homemade hoisin! Add whole roasted grapes and mix gently.
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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.
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8
Add noodles to a pot of boiling water, cook until al dente and drain.
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9
Add remaining ingredients and gently toss. And you're done!
