Yakitori Chicken With Blistered Shishitos

Ingredients

• For the yakitori chicken:
• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin
• 1 tablespoon rice vinegar
• 2 tablespoons sake
• 3 tablespoons dark brown sugar, divided
• 2 tablespoons garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 Thai chile, thinly sliced
• 1 pound PERDUE® HARVESTLAND® Free Range Boneless, Skinless Chicken Thighs
• 6 bamboo skewers
• 1/2 teaspoon cornstarch
• 1 teaspoon toasted sesame seeds, for garnish
• For the shishito peppers:
• 2 cups shishito peppers, washed and dried
• 1 tablespoon canola oil
• Kosher salt, to taste
• Lemon wedge, for garnish (optional)

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