Bourbon Chicken

I had a craving for Bourbon Chicken one night - you know, the kind that the sellers in the food court try to cram down your throat entice you with. 

I have to say, the dish I made looked very similar to the mall-type bourbon chickens, but my sauce was thicker and it tastes so much better. Mall bourbon chickens are very sweet, but this dish is a nice balance of sweet and savory. So yummy! (Even better as leftovers!)


What you need: 

1 pound boneless chicken thigh
1/4 cup soy sauce
2 tablespoons rice vinegar
1/4 cup bourbon
1/4 cup brown sugar
2 stalks of green onions
1/2 teaspoon powdered ginger
5 garlic cloves
2 tablespoon canola oil


What to do: 

Wash the chicken thighs, pat dry and cut into bite-size pieces. 

Chop the green onions and place in a bowl along with the soy sauce, vinegar, bourbon, brown sugar, powdered ginger and garlic cloves. Whisk to distribute ingredients evenly. Set aside.

Heat the wok with peanut oil over high heat. Saute the chicken pieces for about 2 minutes or until lightly brown.

Add the liquid mixture to the wok, let boil then reduce heat to mediu. Cook uncovered for about 30 minutes, or until liquid is reduced to a glaze and chicken os cooked through. Serve with hot rice.


Tips, Tricks and Tweaks: 

1. Don't have bourbon? Substitute with juice or vanilla extract. Check measurements here.
2. If using fresh ginger, use about 1/2 tablespoon. Saute it with chicken.
3. As always, cleanliness is important since we are dealing with poultry. Wash your hands!
4. If the bourbon taste is too strong for you, cut it in half.