Bring your chicken out of the fridge to start coming to room temperature. Oil your grids, then preheat your grill to 400°F.
Put the peanut oil into a small sauce pan to heat at medium heat. Mince the shallot and grate the ginger and add that to your heating oil. Cook the shallot and ginger until the shallot is translucent. Add the hoisin sauce, soy sauce and sake, bring the whole mixture to a boil. If you lack hoisin sauce, a thick barbecue sauce will do. Preferably one that has a bit of a sweet side, like a beer based sauce, or the Napoleon® Mango BBQ Sauce.
Once the mixture is boiling add the garlic, honey and brown sugar. Continue to boil the mixture until it thickens and reduces. If the mixture is not thickening to your liking, in a small bowl combine the flour and water to make a very loose paste, you want it a little more on the watery side. Add this flour mixture to your sauce one spoonful at a time, you only need a bit of it. Add more if you want the sauce to thicken further. If you accidentally make the sauce too thick with this process, add a little more sake. Set the sauce aside.
When the grill is ready. Pat the chicken breasts dry with a paper towel, then rub them with the Bone Dust. Cook them over direct heat for about 4 to 5 minutes per side, or until the juices run clear. If you’ve got chicken with the skin on, make sure to get a good sear on the skin side first, it’s best when crispy. Durring the last half of cooking, baste the chicken with some of the sauce.
Serve the chicken over rice and grilled or stir fried vegetables. Whatever is available and in season is best. Top with plenty of sauce.