Bourbon Chicken!

Start by preparing 1.5 pounds of boneless skinless chicken thighs.

Marinate the chicken with 1/4 teaspoon garlic paste, 1/4 teaspoon ginger paste, 1/4 teaspoon white pepper, and 1 teaspoon hoisin sauce. Mix thoroughly and let it sit for 15 minutes.

Heat a neutral oil, like avocado oil, in a wok until it starts to smoke.

Add the marinated chicken thighs to the wok and cook for 2 to 3 minutes per side until fully cooked and browned.

While the chicken is cooking, prepare the sauce by whisking together 1/3 cup light brown sugar, 1/4 cup less sodium soy sauce, 1/2 tablespoon hoisin sauce, 1/2 tablespoon oyster sauce, 1 teaspoon shaoxing cooking wine, 1/8 teaspoon sesame oil, 1/2 teaspoon ginger paste, 1/2 teaspoon minced garlic, and 1/2 teaspoon optional MSG.

Once the chicken is cooked, remove it from the wok and chop it into bite-sized pieces, keeping the juices.

If there's excess oil in the wok, remove it before adding the sauce. Turn the heat to low and add the prepared sauce to the wok.

Allow the sauce to come to a simmer, then add a cornstarch slurry made from 1 teaspoon cornstarch and a splash of water to thicken it.

Once the sauce thickens and coats the back of a spoon, add 2 tablespoons of bourbon and let it cook for another minute.

Return the chopped chicken to the wok, toss it in the sauce, and let it cook for another minute or two until everything is well combined and heated through.

Top with green onions and serve over rice or in lettuce wraps.

Equipment Needed

Spice Level: