Mall-Style Bourbon Chicken
Tender chicken thighs in a glossy, sweet-savory bourbon sauce with garlic, ginger, soy sauce, and a splash of apple juice. Serve over rice for a mall-style favorite at home.
Servings: 6
Ingredients
Chicken and marinade:
- 2 lb boneless skinless chicken thighs cut into bite-size pieces
- 1 tablespoon brown sugar
- 1 teaspoon browning sauce
- ¼ cup low-sodium soy sauce
- ½ cup apple juice
- 1 ½ teaspoon garlic grated
- 1 ½ teaspoon ginger grated
- ¼ cup scallion chopped
- All-purpose seasoning to taste
- Chicken bouillon powder to taste
- Olive or avocado oil for searing
Sauce:
- ¼ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup apple juice
- ¼ cup chicken broth
- ¼ cup low-sodium soy sauce
- ½ cup brown sugar
- 1 ½ teaspoon garlic and ginger each, grated
- Browning sauce to taste
- All-purpose seasoning to taste
- Chicken bouillon powder to taste
- 1 shot bourbon optional
- 2 tablespoon cornstarch
- 2 tablespoon cold water
Instructions
- Combine marinade ingredients and toss with the chicken. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Whisk together the sauce ingredients except the bourbon, cornstarch and cold water.
- Heat oil in a large skillet over medium-high heat. Lift chicken from marinade and sear in batches until deeply browned; transfer to a plate.
- Add a small amount of the used marinade to the skillet to deglaze, then add bourbon if using. Bring to a full boil; add the sauce and simmer several minutes. Because the marinade touched raw chicken, it must boil thoroughly before serving.
- Stir the cornstarch and cold water together. Pour into the simmering sauce, then return chicken to the pan. Cook until sauce is glossy and chicken reaches 165°F in the center.
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