Ingredients (~6-8 servings)
- 4 lbs boneless, skinless chicken thighs, patted dry
- 6 cloves garlic, minced
- 1 1/2 tsp fresh ginger, chopped
- 1/2 cup low sodium soy sauce
- 3 Tbsp bourbon
- 1 1/2 Tbsp apple cider vinegar
- 4 Tbsp hoisin sauce
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp sesame oil
- 1 1/2 cups water
- Black pepper, as needed
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 2 Tbsp canola oil for searing
Cornstarch Slurry
- 1 1/2 Tbsp cornstarch
- 3 Tbsp cold water
Prepare To Create The Bourbon Sauce
Take a medium-sized bowl and mix together with a whisk to create the Bourbon Sauce Base (you will add to the chicken after browning) the following ingredients: 1/2 cup low sodium soy sauce, 3 Tbsp bourbon, 1 1/2 Tbsp apple cider vinegar, 4 Tbsp hoisin sauce, 1/2 cup brown sugar, 1/3 cup granulated sugar, 1 1/2 tsp sesame oil, and 1 1/2 cups of water.
Add 1 Tbsp of canola oil to a large skillet and set over medium heat.
Pat the chicken thighs (4 lbs) dry, then drizzle a small amount of canola oil on both sides; sprinkle each side with 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, and black pepper.
Sear both sides until well charred and an internal temperature of 165°F has been reached, approximately 8-10 minutes per side.
The main point here is to create a nice crust on the chicken — DO NOT attempt to move the pieces until they are ready (they will release naturally from the pan).
Remove chicken from the skillet and let rest for approximately 5 minutes, then chop into bite-sized pieces.
Make Aromatics
If necessary, add some canola oil to the same pan as the chicken and add 6 cloves minced garlic and 1 1/2 tsp ginger and sauté briefly for approximately 30-45 seconds until fragrant (don’t burn the garlic!).
Simmer Until Thickened
Add the bourbon sauce mixture to the sautéed ginger and garlic and continue to cook over medium heat until all flavors meld together (approximately 5-7 minutes).
Combine the cornstarch slurry by mixing 1 1/2 Tbsp cornstarch and 3 Tbsp of cold water together in a small bowl.
Add the cornstarch slurry to the pan and continue cooking until the sauce has begun to thicken (about 2-3 minutes).
The thickness should be sufficient to coat the back of a spoon, not overly thick.
Toss with Chicken and Serve
Once the sauce has been made, shut off the heat, and return the chopped-up chicken pieces to the pan.
Toss to combine with the sauce.
Serve; if desired, garnish with chopped green onions and serve over rice.
If the sauce appears to be excessively thickened when serving, add a splash of chicken broth to thin out.
Food Court Bourbon Chicken
Ingredients
~6-8 servings
- 4 lbs boneless skinless chicken thighs, patted dry
- 6 cloves garlic minced
- 1 1/2 tsp fresh ginger chopped
- 1/2 cup low sodium soy sauce
- 3 Tbsp bourbon
- 1 1/2 Tbsp apple cider vinegar
- 4 Tbsp hoisin sauce
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 1/2 tsp sesame oil
- 1 1/2 cups water
- Black pepper as needed
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 2 Tbsp canola oil for searing
Cornstarch Slurry
- 1 1/2 Tbsp cornstarch
- 3 Tbsp cold water
Instructions
- Whisk together soy sauce, bourbon, apple cider vinegar, hoisin sauce, brown sugar, granulated sugar, sesame oil, and water. Set aside.
- Heat 1 Tbsp canola oil in a large skillet over medium heat.
- Coat chicken thighs with canola oil and season with garlic powder, onion powder, and black pepper.
- Sear chicken 8-10 minutes per side until charred and internal temp reaches 165F.
- Remove chicken from pan and rest 5 minutes, then chop into bite-sized chunks.
- Add more oil to pan if needed, then add garlic and ginger. Cook 30-45 seconds until fragrant.
- Add bourbon sauce mixture to pan and cook 5-7 minutes.
- Whisk cornstarch and cold water together to make slurry.
- Add slurry to pan and cook 2-3 minutes until sauce thickens and coats the back of a spoon.
- Turn off heat, add chopped chicken back to pan, and toss to coat.
- Serve over rice.
