Bourbon Chicken

I'm not a fan of alcohol in food recipes. If a recipe calls for wine I almost always use half of what's instructed. I just don't want to taste the alcohol.

On the other hand, I almost always follow a recipe to the letter the FIRST time I try it, just to see what needs to be tweaked.

Greg first tried bourbon chicken at our nearby Pei Wei restaurant. I have to admit, I liked it too.

According to Google, Pei Wei doesn't actually use bourbon, they just call it bourbon sauce. It's probably an artificial flavoring or apple juice. If you're not fond of alcohol, you can replace any bourbon with apple juice. But I urge you to try it with the bourbon at least once. The flavor is definitely deeper and more rounded than with apple juice alone.

Best of all, no alcohol taste.

Here's my variation of Bourbon Chicken. Try it. I think you'll like it. 

Note: The flavor improves even more the next day, that's why I make the big batch. This is one leftover Greg actually craves.

Bourbon Chicken

• 2 lb. boneless skinless chicken thighs
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 Tbsp. cornstarch for coating chicken
• 1 tsp cornstarch for thickening sauce later
  
• 1/4 c. vegetable oil
• 3 cloves garlic, chopped
• 1 Tbsp. grated fresh ginger
• 1 c. + 1 tbsp. chicken stock, reserved
  
• 1/2 c. apple juice (or apple cider)
  
• 1/4 c. bourbon
• 1/2 c. soy sauce
• 1/2 c. packed brown sugar
• 2 Tbsp. apple cider vinegar
• 1/4 tsp. crushed red pepper flakes
• 1 1/2 tsp. cornstarch
• White rice, for serving
• 1 Tbsp. toasted sesame seeds
• 2 scallions, thinly sliced

Directions

Cut the chicken into bite-sized pieces. Toss the chicken with the salt, pepper, and cornstarch in a large bowl until coated. 

Before you get started cooking, combine: 1 cup of chicken stock, apple juice, bourbon, soy sauce, brown sugar, apple cider vinegar and crushed red chili flakes into a bowl. Set aside.

Heat the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Add half of the chicken in a single layer and cook, turning, until well browned, crispy and cooked through, about 6 minutes. With tongs, transfer the chicken to a plate. Repeat with the remaining chicken.

Return the skillet to medium heat. Add the garlic and ginger to the skillet and cook for about 1 minute. Add the stock and spice mix you made up earlier. Whisk until combined. Bring to a simmer, stirring occasionally. Cook until reduced by about half. (usually about 10 minutes.)

In a small bowl, whisk the reserved 1 tablespoon of chicken stock and the cornstarch. Add to the skillet and whisk well to combine. Bring to a boil, then let simmer for 1 minute to thicken. 

Add the chicken to the skillet and cook for 1 to 2 more minutes to warm through and coat with the sauce. 

Serve over jasmine rice, topped with sesame seeds and scallions.

Note: I find premixing the stock, juice, bourbon and spices ahead of time saves me from rushing to add all these ingredients during cook time.

I hope you'll try it.

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I bought a new computer this weekend. Old and new computers will be at the computer store for a few days while they transfer files. If for some reason I don't post next week, that'll be why. I hate this part. I have to uninstall and reinstall my software like Word and Photoshop. It's always a nail-biting experience to see if it accepts my software codes.

That's why I waited until all my design projects were fulfilled...just in case.

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