Bourbon Chicken

Method5 steps · about 30 min

1. 1

   Step 1: Combine the 1 lb chicken pieces, 1 tbsp marinade soy sauce and 1 tsp marinade cornstarch in a bowl. Mix until evenly coated, then refrigerate for 10–15 minutes while preparing the other ingredients.

   Chill the chicken marinade · 10 minUses 1 lb boneless skinless chicken thigh, cut into 1-inch pieces · 1 tbsp soy sauce, for the marinade · 1 tsp cornstarch, for the marinade

2. 2

   Step 2: Whisk together the ¼ cup chicken broth, 1½ tbsp apple cider vinegar, 1½ tbsp ketchup, 2 tbsp sauce soy sauce, ¼ cup brown sugar and 2 tsp sauce cornstarch. Set the sauce aside.

   Uses ¼ cup chicken broth · 1½ tbsp apple cider vinegar · 1½ tbsp ketchup · 2 tbsp soy sauce, for the sauce · ¼ cup brown sugar · 2 tsp cornstarch, for the sauce

3. 3

   Step 3: Heat 1 tbsp of the peanut oil in a large skillet over medium-high heat. Spread the marinated chicken from step 1 in a single layer. Sear for about 30 seconds until lightly browned underneath, then turn and sear for 15–20 seconds, stirring as needed. The chicken is only partly cooked at this stage. Transfer it to a separate plate and continue immediately with steps 4–5; do not serve it yet. If necessary, sear in batches using the same first 1 tbsp oil allocation.

   Uses All the marinated chicken from step 1 · 1 tbsp peanut oil for searing

   
4. 4

   Step 4: Add the remaining 1 tbsp peanut oil to the skillet. Add the ½ sliced small white onion, 1 tbsp minced ginger and 1 tbsp minced garlic. Stir-fry for 1–2 minutes, until the onion begins to soften and the aromatics are fragrant.

   Soften the onion and aromatics · 1 minUses Remaining 1 tbsp peanut oil · ½ small white onion, sliced · 1 tbsp minced fresh ginger · 1 tbsp minced garlic

   
5. 5

   Step 5: Stir the prepared sauce from step 2 to resuspend the cornstarch, then pour all of it over the aromatics from step 4. Stir until thick enough to coat the back of a spoon. Return all the partly cooked chicken and its juices from step 3, and add the sliced greens from the 2 scallions. Continue cooking and stirring until the center of the chicken pieces reaches 74°C/165°F; browning alone does not establish doneness. Once the chicken is fully cooked, stir in the 2 tbsp bourbon whiskey, turn off the heat and promptly transfer to a clean serving plate. Serve hot, with cooked rice if desired. Refrigerate leftovers in shallow covered containers within 2 hours and use within 4 days, or freeze for up to 3 months. Reheat thoroughly to 74°C/165°F.

   Uses All the sauce from step 2 · All the onion and aromatics from step 4 · All the partly cooked chicken and juices from step 3 · greens from 2 scallions, sliced · 2 tbsp bourbon whiskey · Optional ready cooked rice, amount as desired