From thewoksoflife.com

Bourbon Chicken

6 servings · 15 min prep · 10 min cook

Ingredients

For the chicken

• 1 1/2 pounds boneless skinless chicken thighs or chicken breast, cut into 1-inch chunks
• 3 tablespoons water
• 1 teaspoon soy sauce

For coating the chicken

• 2 teaspoons cornstarch

For the sauce

• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon rice vinegar or apple cider vinegar
• 3 tablespoons dark brown sugar
• 1/2 cup warm chicken stock or water
• 1/2 teaspoon sesame oil
• 1/8 teaspoon white pepper

For cooking

• 3 tablespoons vegetable oil
• 1 slice ginger
• 2 cloves garlic, minced
• 1/4 cup onion, minced
• 2 tablespoons bourbon
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 1 scallion, chopped

Steps

1. Mix 3 tablespoons water and 1 teaspoon soy sauce with the chicken chunks, working it with your hands until the chicken has absorbed all of the liquid. This results in a moist and tender chicken experience.
2. Mix 2 teaspoons cornstarch into the chicken until well combined and set aside.
3. Mix the sauce ingredients by combining 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon rice vinegar, 3 tablespoons dark brown sugar, ½ cup chicken stock or 3 tablespoons water, ½ teaspoon sesame oil and ⅛ teaspoon white pepper and set aside.
4. Heat 3 tablespoons vegetable oil in a wok or large frying pan on high heat until just smoking, and spread the chicken evenly. Let the chicken sear on one side for 1 minute. Use a metal wok spatula to turn the chicken and sear another minute. Turn off the heat and move the seared chicken to a plate. Set aside.

   2 min

5. Return the wok to medium heat and immediately add 1 slice ginger, 2 cloves garlic, and ¼ cup onion. Stir-fry for 20 seconds or until the onion is translucent, taking care not to burn the mixture.

   20 seconds

6. Stir in 2 tablespoons bourbon to deglaze the wok, most all of the alcohol will cook off leaving the flavor behind. After 30 seconds or so, pour in the 1 teaspoon sauce mixture and stir to further deglaze the sides of the wok. Once the sauce comes to a simmer, add the ½ cup chicken back to the wok. Stir until the sauce comes back to a simmer and gradually stir in the 1 tablespoon cornstarch and water mixture.
7. Continue to stir and cook until the 1 teaspoon sauce has thickened enough to coat a spoon. Remove the smashed piece of 1 slice ginger or warn your guests so there are no surprises! Stir in 1 scallion and serve with steamed ⅛ teaspoon white rice.

Nutrition

Per serving

kcal

245

protein

25 g

carbs

9 g

fat

10 g

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