Bourbon Chicken
Bourbon Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying
For the Bourbon Sauce
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon ginger, grated
- 1/4 cup brown sugar, packed
- 3 tablespoons bourbon
- 2 tablespoons water
For Serving and Garnish
- 4 cups cooked rice, hot, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken by cutting boneless, skinless chicken thighs into 1-inch bite-sized pieces. Place the cut chicken into a large bowl.
⏱️ 5 min
- 2
Add 1/2 cup of cornstarch to the bowl with the chicken. Toss thoroughly to ensure all chicken pieces are evenly coated. Set aside.
⏱️ 3 min
- 3
In a large, heavy-bottomed pan or Dutch oven, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the cornstarch-coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and crispy. Remove the cooked chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 4
While the chicken is frying, prepare the Bourbon Sauce. In a medium bowl, whisk together the hoisin sauce, soy sauce, minced garlic, grated ginger, packed brown sugar, bourbon, and water until well combined and smooth.
⏱️ 5 min
- 5
Carefully drain most of the oil from the pan used for frying, leaving about 1 tablespoon. Add 2 tablespoons of butter to the pan and melt over medium heat. Pour the whisked Bourbon Sauce mixture into the pan. Bring the sauce to a simmer, stirring continuously, and cook for 3-5 minutes, or until it thickens to a desired consistency that coats the back of a spoon.
⏱️ 5 min
- 6
Return the crispy cooked chicken pieces to the pan with the thickened sauce. Toss well to ensure all chicken pieces are evenly coated with the Bourbon Sauce.
⏱️ 2 min
- 7
Serve the Bourbon Chicken immediately over a bed of hot cooked rice.
- 8
Garnish generously with sesame seeds and sliced green onions before serving.
Kitchen Tools
Nutrition Facts (per serving)
Bourbon Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces
- 1/2 cup cornstarch
- 2 cups vegetable oil, for frying
For the Bourbon Sauce
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon ginger, grated
- 1/4 cup brown sugar, packed
- 3 tablespoons bourbon
- 2 tablespoons water
For Serving and Garnish
- 4 cups cooked rice, hot, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken by cutting boneless, skinless chicken thighs into 1-inch bite-sized pieces. Place the cut chicken into a large bowl.
⏱️ 5 min - 2
Add 1/2 cup of cornstarch to the bowl with the chicken. Toss thoroughly to ensure all chicken pieces are evenly coated. Set aside.
⏱️ 3 min - 3
In a large, heavy-bottomed pan or Dutch oven, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the cornstarch-coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and crispy. Remove the cooked chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 4
While the chicken is frying, prepare the Bourbon Sauce. In a medium bowl, whisk together the hoisin sauce, soy sauce, minced garlic, grated ginger, packed brown sugar, bourbon, and water until well combined and smooth.
⏱️ 5 min - 5
Carefully drain most of the oil from the pan used for frying, leaving about 1 tablespoon. Add 2 tablespoons of butter to the pan and melt over medium heat. Pour the whisked Bourbon Sauce mixture into the pan. Bring the sauce to a simmer, stirring continuously, and cook for 3-5 minutes, or until it thickens to a desired consistency that coats the back of a spoon.
⏱️ 5 min - 6
Return the crispy cooked chicken pieces to the pan with the thickened sauce. Toss well to ensure all chicken pieces are evenly coated with the Bourbon Sauce.
⏱️ 2 min - 7
Serve the Bourbon Chicken immediately over a bed of hot cooked rice.
- 8
Garnish generously with sesame seeds and sliced green onions before serving.