Gideon General

Bourbon Chicken

2 lbs. Chicken thighs, boneless & skinless
1 tsp kosher salt
1 tbsp soy sauce, for marinade
2 tbsp hoisin sauce, for marinade
2 cloves garlic, minced
2 tbsp ginger paste
2 tbsp white vinegar
1/4 cup soy sauce
1 tbsp dark soy sauce (optional)
1/2 cup hoisin sauce
3/4 cup water
1/4 cup brown sugar
1-2 tbsp black pepper
1 tbsp cornstarch, for slurry
1 tbsp water, for slurry

1. Season the chicken thighs with kosher salt, soy sauce, and hoisin sauce.
2. Heat a pan over medium heat. Sear the chicken thighs for 5–6 minutes per side, or until deeply golden brown. Remove the chicken from the pan and set aside.
3. In the same pan, add the garlic and ginger paste. Sauté for 2–3 minutes, then season with salt and black pepper.
4. Add the vinegar and use it to deglaze the pan, scraping up any browned bits from the bottom. Add the soy sauce, hoisin sauce, dark soy sauce (if using), water, and brown sugar. Stir to combine.
5. Cut the chicken into bite-sized pieces and return them to the pan.
6. Bring the sauce to a simmer and cook for 5–7 minutes, or until the chicken is fully cooked through.
7. In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the sauce, then bring it to a boil while stirring until the sauce thickens.
8. Garnish with sliced spring onions and serve with steamed white rice.
#bourbonchicken #recipe #chicken #food #easyrecipes

Would you try this??