Bourbon Chicken
A quick and flavorful dish featuring tender chicken coated in a sweet and savory bourbon sauce, perfect for weeknight dinners.
Equipment
- Large frying pan or skillet
- Small Bowl
Ingredients
- 750 g skinless boneless chicken thigh fillets trimmed
- 2 tbsp cornflour cornstarch in the USA
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp oil for frying
- 3 cloves garlic peeled and minced
- 1 tsp minced ginger
- 3 tbsp light soy sauce low sodium preferred
- 2 tbsp dark soy sauce low sodium preferred
- 1 tbsp cornflour cornstarch in the USA
- 180 ml chicken stock low sodium preferred
- 4 tbsp bourbon whisky or 4 tbsp apple juice + 1 tbsp Worcestershire sauce
- 5 tbsp light brown sugar
- boiled rice or egg fried rice for serving
- spring onions thinly sliced, for garnish
- sesame seeds for garnish
Instructions
- In a small bowl, combine light and dark soy sauces with cornflour until dissolved. Add chicken stock, bourbon, and brown sugar, stirring until smooth.
- In a large bowl, coat the chicken with cornflour, salt, and black pepper.
- Heat oil in a large frying pan over medium-high heat. Add chicken in a single layer and cook for 8-12 minutes until golden brown and cooked through.
- Lower heat to medium, add minced garlic and ginger, and stir for 30 seconds.
- Pour the bourbon sauce into the pan, increase heat to medium-high, and cook for 2-3 minutes until sauce thickens and coats the chicken.
- Serve the chicken over boiled or egg fried rice, garnished with spring onions and sesame seeds.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.