Bourbon Chicken (Takeout Style)
Bourbon Chicken (Takeout Style)
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil, for marinating
- 2 cups vegetable oil, for frying, or as needed
For the Bourbon Sauce
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 2 tablespoons fermented sweet rice
- 2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry
Instructions
- 1
In a large bowl, combine the cut chicken thighs with minced garlic, minced ginger, salt, 2 tablespoons of soy sauce, the egg, and baking soda. Mix thoroughly by hand (wearing a glove is recommended) until all ingredients are well distributed.
⏱️ 5 min
- 2
Add 1/2 cup of cornstarch to the marinated chicken and mix again until the chicken pieces are evenly coated. Stir in 1 tablespoon of vegetable oil.
⏱️ 3 min
- 3
Heat 2 cups of vegetable oil (or enough to submerge the chicken) in a large wok or deep pan over medium-high heat until it reaches 350°F (175°C). Carefully place the marinated chicken pieces into the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 4
Using a slotted spoon, remove the fried chicken pieces from the oil and place them on a wire rack set over a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min
- 5
While the chicken fries, prepare the sauce base. In a medium bowl or measuring cup, combine 1/2 cup soy sauce, granulated sugar, and 1/2 cup water. Stir well until the sugar completely dissolves.
⏱️ 2 min
- 6
In a clean wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Add the fermented sweet rice to the wok with the garlic and stir to combine.
⏱️ 1 min
- 8
Pour the prepared sauce mixture (soy sauce, sugar, water) into the wok. Bring to a gentle simmer.
⏱️ 2 min
- 9
In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce in the wok while continuously stirring. Cook until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 10
Add the previously fried chicken pieces into the thickened sauce in the wok. Stir and toss the chicken until each piece is thoroughly coated with the Bourbon Chicken sauce.
⏱️ 2 min
- 11
Serve the Bourbon Chicken immediately, perhaps with steamed rice and your favorite vegetables.
Kitchen Tools
Nutrition Facts (per serving)
Bourbon Chicken (Takeout Style)
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup cornstarch
- 1 tablespoon vegetable oil, for marinating
- 2 cups vegetable oil, for frying, or as needed
For the Bourbon Sauce
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 2 tablespoons fermented sweet rice
- 2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry
Instructions
- 1
In a large bowl, combine the cut chicken thighs with minced garlic, minced ginger, salt, 2 tablespoons of soy sauce, the egg, and baking soda. Mix thoroughly by hand (wearing a glove is recommended) until all ingredients are well distributed.
⏱️ 5 min - 2
Add 1/2 cup of cornstarch to the marinated chicken and mix again until the chicken pieces are evenly coated. Stir in 1 tablespoon of vegetable oil.
⏱️ 3 min - 3
Heat 2 cups of vegetable oil (or enough to submerge the chicken) in a large wok or deep pan over medium-high heat until it reaches 350°F (175°C). Carefully place the marinated chicken pieces into the hot oil in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 4
Using a slotted spoon, remove the fried chicken pieces from the oil and place them on a wire rack set over a paper towel-lined plate to drain excess oil. Repeat with remaining chicken.
⏱️ 2 min - 5
While the chicken fries, prepare the sauce base. In a medium bowl or measuring cup, combine 1/2 cup soy sauce, granulated sugar, and 1/2 cup water. Stir well until the sugar completely dissolves.
⏱️ 2 min - 6
In a clean wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Add the fermented sweet rice to the wok with the garlic and stir to combine.
⏱️ 1 min - 8
Pour the prepared sauce mixture (soy sauce, sugar, water) into the wok. Bring to a gentle simmer.
⏱️ 2 min - 9
In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce in the wok while continuously stirring. Cook until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 10
Add the previously fried chicken pieces into the thickened sauce in the wok. Stir and toss the chicken until each piece is thoroughly coated with the Bourbon Chicken sauce.
⏱️ 2 min - 11
Serve the Bourbon Chicken immediately, perhaps with steamed rice and your favorite vegetables.