Ingredients
- 1/2 cup low-sodium soy sauce
- 4 tablespoons packed light brown sugar
- 1/4 cup water
- 3 tablespoons bourbon whiskey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
- 2.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 3 tablespoons cornstarch
- 3 tablespoons neutral oil (vegetable or canola)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon apple cider vinegar
Prepare the Sauce
In a small bowl or a 2-cup liquid measuring cup, mix together 1/2 cup of low-sodium soy sauce, 4 tablespoons of packed light brown sugar, 1/4 cup of water, 3 tablespoons of bourbon whiskey, 1 teaspoon of toasted sesame oil, and 1/2 teaspoon of freshly ground black pepper.
Heat the mixture in the microwave until hot and the sugar fully dissolves, about 2 minutes, or warm gently on the stove top. Reserve half of this mixture for finishing the dish.
Coat the Chicken
In a large bowl, toss the trimmed, cut chicken thighs with 3 tablespoons of cornstarch and 2 tablespoons of the warm sauce mixture until the chicken is evenly coated.
Cook the Chicken
Heat 3 tablespoons of neutral oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Add the coated chicken in a single layer (you might need to cook in batches) and cook, stirring occasionally, until the chicken is browned and cooked through, around 10 minutes. Transfer the cooked chicken to a plate.
Finish the Sauce
Reduce the skillet heat to medium. Add 2 tablespoons of the reserved sauce, 1 teaspoon of garlic powder, and 1/2 teaspoon of ground ginger to the skillet.
Cook until fragrant, which should take around 30 seconds.
Stir in the remaining sauce and bring to a boil. Let it simmer, stirring occasionally, until the sauce becomes syrupy and coats the chicken, which should take about 6-8 minutes. Off heat, stir in 1 tablespoon of apple cider vinegar.
Final Touch
Return the cooked chicken to the skillet and toss to coat it well with the sauce.
Transfer to a serving platter and serve immediately over rice.
Bourbon Chicken
Ingredients
- 1/2 cup low-sodium soy sauce
- 4 tablespoons packed light brown sugar
- 1/4 cup water
- 3 tablespoons bourbon whiskey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
- 2.5 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 3 tablespoons cornstarch
- 3 tablespoons neutral oil vegetable or canola
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon apple cider vinegar
Instructions
- Mix soy sauce, brown sugar, water, bourbon, sesame oil, and black pepper in a bowl.
- Heat in microwave for 2 mins, or on stove until sugar dissolves. Reserve half for later.
- Toss chicken with cornstarch and 2 tbsp of the warm sauce.
- Heat oil in a skillet over medium-high. Cook chicken in a single layer for 10 mins, until browned and cooked through. Transfer to a plate.
- Reduce heat to medium. Add 2 tbsp reserved sauce, garlic powder, and ground ginger to the skillet. Cook for 30 secs until fragrant.
- Add remaining sauce, bring to boil, and simmer until syrupy, about 6-8 mins. Off heat, stir in apple cider vinegar.
- Return chicken to skillet and coat with sauce. Transfer to serving platter and serve over rice.