Food Court Bourbon Chicken

Food Court Bourbon Chicken


    1 Tbsp olive oil
    2 LB chicken thighs, skinless.
    1 tsp ground ginger
    1/2 tsp garlic powder
    1/4 tsp black pepper (I used 4 turns on the pepper mill)
    1/3 Cup soy sauce
    1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon.
    1/2 Cup water
    1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar)
    1/2 Cup brown sugar, tightly packed
    1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Food Court Bourbon Chicken


  • Cut the chicken thighs into one in. items, and take away any excess fat or skin.
  • in an exceedingly little bowl mix the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and sugar. Set aside.
  • in an exceedingly massive saute pan or frying pan heat the oil on medium high heat.
  • Add the chicken and cook till the juices have soft-bo off and also the chicken starts to brown, concerning 8-10 minutes. Stir the chicken each 1-2 minutes thus it doesn’t burn and browns equally.
  • Add the bourbon mixture and stir well. permit the liquid to come back to a boil so flip the warmth all the way down to medium. Simmer uncovered for concerning quarter-hour. Don’t rush this as you wish the alcohol to cook removed from the John Barleycorn.
  • Add within the cornflour liquid and stir briskly. The sauce can thicken quickly.
  • Serve over rice.


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