Bourbon Chicken
Bourbon Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 egg whites
- 1 teaspoon chicken bouillon powder
- 2 tablespoons cornstarch, for marinade
- 1/2 cup cornstarch, for coating
- 4 cups peanut oil, for deep frying, or as needed
For the Sauce Base
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, grated
- 1/2 cup low sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1/2 cup dark brown sugar, packed
- 1 teaspoon red pepper flakes
- 1/4 cup bourbon
For the Slurry
- 1/4 cup water
- 2 tablespoons cornstarch
Other Ingredients
- 1 tablespoon vegetable oil, for frying onions
- 1/2 yellow onion, cut into large pieces
- 1/4 cup green onions, chopped, for garnish
- 2 cups jasmine rice, cooked, for serving
Instructions
- 1
Place the 1-inch chunks of chicken breast into a large bowl.
⏱️ 2 min
- 2
Add the egg whites, chicken bouillon powder, and 2 tablespoons of cornstarch to the chicken in the bowl. Mix thoroughly by hand, massaging the chicken to ensure it is completely coated. Set aside to marinate for 15 minutes.
⏱️ 3 min
- 3
In a small bowl, combine the grated ginger, grated garlic, low sodium soy sauce, rice wine vinegar, dark brown sugar, red pepper flakes, and bourbon. Stir well to combine all ingredients for the sauce base.
⏱️ 5 min
- 4
Just before frying, transfer the marinated chicken into a large plastic bag containing the 1/2 cup of cornstarch. Shake the bag vigorously to ensure the chicken is fully coated in the cornstarch.
⏱️ 3 min
- 5
Heat the peanut oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Cook the chicken in batches for about 5 minutes per batch, or until golden brown and cooked through. Remove the fried chicken from the oil with a slotted spoon and set aside on a wire rack to drain.
⏱️ 15 min•🌡️ 350
- 6
While the chicken is frying, prepare the slurry by combining 1/4 cup of water and 2 tablespoons of cornstarch in a small bowl. Whisk until smooth and no lumps remain.
⏱️ 2 min
- 7
In a separate large pan or wok, add 1 tablespoon of vegetable oil and heat over medium heat. Add the cut yellow onions and fry until they begin to soften and show a bit of caramelization, about 3-5 minutes.
⏱️ 5 min
- 8
Pour the prepared sauce base into the pan with the onions. Bring to a simmer and let the sauce reduce by about half, allowing the raw alcohol to cook off, approximately 5-7 minutes.
⏱️ 7 min
- 9
Stir the cornstarch slurry once more, then slowly add it to the simmering sauce while continuously stirring. The sauce will thicken quickly. Continue to stir for 1-2 minutes until it reaches your desired consistency.
⏱️ 2 min
- 10
Add the fried chicken to the thickened sauce in the pan. Toss thoroughly to coat the chicken evenly with the sticky delicious sauce.
⏱️ 3 min
- 11
Toss in the chopped green onions right at the end. Serve the Bourbon Chicken immediately over steaming hot jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bourbon Chicken
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 egg whites
- 1 teaspoon chicken bouillon powder
- 2 tablespoons cornstarch, for marinade
- 1/2 cup cornstarch, for coating
- 4 cups peanut oil, for deep frying, or as needed
For the Sauce Base
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, grated
- 1/2 cup low sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1/2 cup dark brown sugar, packed
- 1 teaspoon red pepper flakes
- 1/4 cup bourbon
For the Slurry
- 1/4 cup water
- 2 tablespoons cornstarch
Other Ingredients
- 1 tablespoon vegetable oil, for frying onions
- 1/2 yellow onion, cut into large pieces
- 1/4 cup green onions, chopped, for garnish
- 2 cups jasmine rice, cooked, for serving
Instructions
- 1
Place the 1-inch chunks of chicken breast into a large bowl.
⏱️ 2 min - 2
Add the egg whites, chicken bouillon powder, and 2 tablespoons of cornstarch to the chicken in the bowl. Mix thoroughly by hand, massaging the chicken to ensure it is completely coated. Set aside to marinate for 15 minutes.
⏱️ 3 min - 3
In a small bowl, combine the grated ginger, grated garlic, low sodium soy sauce, rice wine vinegar, dark brown sugar, red pepper flakes, and bourbon. Stir well to combine all ingredients for the sauce base.
⏱️ 5 min - 4
Just before frying, transfer the marinated chicken into a large plastic bag containing the 1/2 cup of cornstarch. Shake the bag vigorously to ensure the chicken is fully coated in the cornstarch.
⏱️ 3 min - 5
Heat the peanut oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Cook the chicken in batches for about 5 minutes per batch, or until golden brown and cooked through. Remove the fried chicken from the oil with a slotted spoon and set aside on a wire rack to drain.
⏱️ 15 min•🌡️ 350 - 6
While the chicken is frying, prepare the slurry by combining 1/4 cup of water and 2 tablespoons of cornstarch in a small bowl. Whisk until smooth and no lumps remain.
⏱️ 2 min - 7
In a separate large pan or wok, add 1 tablespoon of vegetable oil and heat over medium heat. Add the cut yellow onions and fry until they begin to soften and show a bit of caramelization, about 3-5 minutes.
⏱️ 5 min - 8
Pour the prepared sauce base into the pan with the onions. Bring to a simmer and let the sauce reduce by about half, allowing the raw alcohol to cook off, approximately 5-7 minutes.
⏱️ 7 min - 9
Stir the cornstarch slurry once more, then slowly add it to the simmering sauce while continuously stirring. The sauce will thicken quickly. Continue to stir for 1-2 minutes until it reaches your desired consistency.
⏱️ 2 min - 10
Add the fried chicken to the thickened sauce in the pan. Toss thoroughly to coat the chicken evenly with the sticky delicious sauce.
⏱️ 3 min - 11
Toss in the chopped green onions right at the end. Serve the Bourbon Chicken immediately over steaming hot jasmine rice.
⏱️ 1 min