Bourbon Chicken

Bourbon Chicken, this is better than the food court at the old malls. There are two options to cook the chicken. It can be fried in a little oil or grilled.

Serves: 4

Time:

• Prep: ~ 5 minutes

• Cooking: ~ 20-30 minutes

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Ingredients

• 2 pounds boneless skinless chicken.

○ Chicken thighs work the best, but you can use chicken breast as well.

• 2 tablespoons cornstarch

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, minced or grated

• 1/2 cup soy sauce

• 1/2 cup packed brown sugar

• 1/4 cup water

• 2 tablespoons bourbon

• 1 teaspoon toasted sesame oil

• 1/2 teaspoon black pepper

• 2 teaspoons cider vinegar

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Directions

Two Options for cooking the chicken

Fried Chicken Option

○ Cut the chicken into strips and/or pieces.

○ In a medium bowl, toss the chicken with the cornstarch and about 2 tablespoons of the soy mixture until evenly coated.

○ Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

○ Add the chicken and cook, stirring occasionally, until browned and cooked through, about 10 minutes.

Grilled Chicken Option

○ Grill chiken until cooked through and then cut into strips and/or pieces.

Make the sauce and chicken

○ In a liquid measuring cup or bowl, combine the soy sauce, brown sugar, water, bourbon, sesame oil, and black pepper. Microway for a minute and stir or whisk until the sugar is dissolved.

○ In the skillet used to cook the chicken, stir in the garlic and ginger.

Note: If the chicken was grilled, melt a little buter in a skillet before adding garlic and ginger to the skillet.

○ Add the soy mixture to the skillet and bring to a boil.

○ Add the cutup chicken to the sauces.

○ Cook, stirring occasionally, until the sauce reduces to a thick, glossy glaze, about 6 to 8 minutes.

Note: The glaze should be sweet, savory, glossy, and slightly sticky when done.

○ Remove from the heat and stir in the cider vinegar.

○ Let stand for about 5 minutes, then serve hot over rice or noodles.