Copycat Food Court Bourbon Chicken
Description
This Chinese food court copycat recipe will definitely be a hit at your house because it's easy and delicious. Serve it over your favorite rice.
Ingredients
1 T. olive oil
2 lb. skinless chicken thighs
1 t. ground ginger
1/2 t. garlic powder
1/4 t. freshly ground black pepper
1/3 c. soy sauce
1/3 c. Bourbon or any brown whiskey*
1/2 c. water
1 T. rice vinegar (or white wine vinegar or plain white vinegar if you don’t have rice vinegar)
1/2 c. light brown sugar, firmly packed
1 T. corn starch, dissolved in 3 T. cold water
cooked rice, for serving
Directions
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Cut chicken into 1 inch pieces, removing excess fat and skin.
In a small bowl, combine the ginger, black pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar; set aside.
In a large saute pan or skillet, heat the oil on medium high heat. Add the chicken; cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes, stirring the chicken every 1-2 minutes so it doesn’t burn and browns evenly.
Add the bourbon mixture; stir well. Allow the liquid to come to a boil; turn heat down to medium. Simmer uncovered for about 15 minutes, not rushing because you want the alcohol to cook off from the whiskey. While it is at a full simmer, add in the corn starch liquid; stir briskly. The sauce will thicken quickly.
Serve over cooked rice.
8 servings.
*Apple or cranberry juice can be substituted for the bourbon, but if using juice, use a little less brown sugar.