Instructions: Chile Today - Hot Tamale

Blend peanut butter, hoisin, honey, soy sauce, garlic, shallot, curry, japone chile. Whisk in sesame oil slowly. When incorporated, reserve half and whisk in sake to remaining half. Marinate chicken overnight in the half containing the sake. Grill chicken and serve with remaining peanut sauce.

Garnish with sliced scallion and sesame seeds.

Serves 4.

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