Chinese Bourbon Chicken

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READY IN: 6hrs 15mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the fat from the chicken, cut into 1 inch pieces.
  • In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic.
  • Add the chicken, toss to coat evenly.
  • Cover tightly and refrigerate over night.
  • Remove the chicken from the marinade, do not discard the marinade, it will be used later.
  • Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan.
  • Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned.
  • While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid.
  • Keeping the heat on high, add the marinade to the pan and cook until it thickens.
  • Remove from heat, serve over rice, garnished with roughly chopped cilantro.
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