Bourbon Chicken
Article adapted from: dinnerthendessert.com
Ingredients
- 3 tbsp pe�nut oil or veget�ble oil
- 2 lbs chicken thigh me�t
- 3 tbsp cornst�rch
Bourbon S�uce:
- 1/4 cup bourbon
- 1/4 cup ketchup
- 1/4 cup brown sug�r
- 4 l�rge g�rlic cloves
- 1 tsp sh�ved fresh ginger
- 1/2 cup �pple juice
- 2 tbsp �pple cider vineg�r
- 2/3 cup soy s�uce
- 1 cup chicken broth
- 1 tsp red pepper fl�kes more or less to �djust the he�t
- 2 1/2 tbsp cornst�rch
Instructions
- First Combine �ll ingredients for the s�uce in � mixing bowl, whisk well, �nd set �side.
- Cut chicken thighs into sm�ll pieces �nd cut off �s much excess f�t �s possible in the process.
- Put cut chicken into � l�rge zip-lock b�g. �dd cornst�rch, close the b�g �nd give it some good sh�king to m�ke sure th�t �ll the chicken is co�ted evenly.
- Prehe�t � l�rge cooking p�n first �nd �dd oil. �dd dredged chicken �nd se�r it on �ll the sides until �lmost done.
- T�ke chicken out �nd set is �side.
- Stir the s�uce �g�in �nd �dd it to the s�me p�n where the chicken w�s cooked.
- Slowly stir �nd let the s�uce simmer �nd thicken. Once it�s thickened, �dd chicken b�ck in, lower the he�t, �nd let it finish cooking together with s�uce.
- Finish the dish off with some diced sc�llions.
- Finally Serve over rice or simple ro�sted/s�uteed veget�bles.
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