Satisfy Your Bourbon Chicken Cravings

Bourbon Chicken - Crispy pieces of chicken in a sweet, soy, garlic, ginger and Bourbon sauce. An American food court favourite - ready in less than 25 minutes!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/bour...

Ingredients:
Chicken:
750 g (1.65lbs) skinless, boneless chicken thigh fillets (trimmed)
2 tbsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp black pepper
3 tbsp oil
3 cloves garlic peeled and minced
1 tsp minced ginger

Bourbon Sauce:
3 tbsp light soy sauce (use low sodium if preferred)
2 tbsp dark soy sauce (use low sodium if preferred)
1 tbsp cornflour cornstarch in USA
180 ml (¾ cup) chicken stock (use low sodium if preferred)
4 tbsp bourbon whisky replace with apple juice + 1 tbsp Worcestershire sauce if preferred
5 tbsp light brown sugar
To Serve:
Boiled rice or egg fried rice
spring onions scallions thinly sliced
sesame seeds

Instructions
1. First make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.

2. Add the chicken stock, bourbon and sugar and stir together. Put to one side.

3. Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.

4. Heat the oil in a large frying pan (skillet) over a medium-high heat.

5. Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.

6. Turn the heat down to medium and add the garlic and ginger.

7. Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.

8. Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and sauce thickens.

9. Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat. (optional if you want the food hall style chicken bites)

10. Serve over rice, topped with spring onions and sesame seeds.

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