Crispy Oven Roasted Soy Chicken

In a bowl, prepare the marinade by combining soy sauce, Chinese Shaoxing wine, dark soy sauce, grated garlic and grated ginger.  Give it a quick whisk and set aside.

Debone the chicken thighs, place them in the marinade and let them sit for about 30 minutes.  Now would be a good time to preheat your oven to 425°F.

In a sauce pan, toast the Szechuan peppercorns until fragrant or until you see slight steam. Place the peppercorns in a mortar and pestle, grind them down and set aside.

Place the marinated chicken on a rack on a sheet pan and put them in the preheated oven. Roast until just under done (about 20 mins). Take them out and set your oven to broil and place chicken back in the oven. Broil for about 5 mins or until the skins are crispy. Allow them to rest for a few minutes.

To plate, slice two crispy thighs about 1/2 inch thick slices and place them on a bed of steaming hot white rice. Top the chicken with sea salt, black pepper and ground Szechuan pepper. Squeeze the juice of half of a lime all over the chicken slices. With the remaining half lime, cut a few slices and cut halfway through the slices so that you can garnish the lime with a little twist.  Also, garnish the dish with "sexy" scallions (see below).