Bourbon Chicken with a Spicy Kick
75% authentic · Fusion American Chinese
A creative twist on Bourbon Chicken, this version incorporates a touch of heat with chili garlic sauce and a hint of smokiness, offering a more complex flavor profile.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken thighs1.5 lbs, boneless, skinless, cut into 1-inch pieces
- Soy sauce1/3 cup
- Bourbon1/4 cup
- Brown sugar1/4 cup
- Chili garlic sauce1-2 tablespoons (adjust to taste)
- Rice vinegar1 tablespoon
- Garlic4 cloves, minced
- Ginger1 teaspoon, grated
- Cornstarch2 tablespoons
- Water1/4 cup
- Peanut oil2 tablespoons
- Fresh cilantrochopped, for garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
In a bowl, combine soy sauce, bourbon, brown sugar, chili garlic sauce, rice vinegar, minced garlic, and grated ginger. Set aside.
- 2
In a separate small bowl, whisk together cornstarch and 1/4 cup water until smooth to make a slurry.
- 3
Heat peanut oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper.
- 4
Add chicken to the skillet and cook until golden brown and cooked through. Remove chicken and set aside.
- 5
Pour the soy sauce mixture into the skillet. Bring to a simmer.
- 6
Whisk the cornstarch slurry into the simmering sauce until it thickens and becomes glossy.
- 7
Return the cooked chicken to the skillet, toss to coat thoroughly in the spicy sauce.
- 8
Serve hot, garnished with fresh chopped cilantro.
