Description
Delicious and tender chicken thighs coated in a sweet and savory bourbon sauce, served over rice with spring onions and sesame seeds.
Ingredients
Scale
- 750 g skinless, boneless chicken thigh fillets (trimmed)
- 2 tbsp cornflour (cornstarch in USA)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp oil
- 3 cloves garlic (peeled and minced)
- 1 tsp minced ginger
- 3 tbsp light soy sauce (use low sodium if preferred)
- 2 tbsp dark soy sauce (use low sodium if preferred)
- 1 tbsp cornflour (cornstarch in USA)
- 180 ml chicken stock (use low sodium if preferred)
- 4 tbsp bourbon whisky (replace with 4 tbsp apple juice + 1 tbsp Worcestershire sauce if preferred)
- 5 tbsp light brown sugar
- boiled rice or egg fried rice
- spring onions (scallions thinly sliced)
- sesame seeds
Instructions
- First, make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.
- Add the chicken stock, bourbon and sugar and stir together. Put to one side.
- Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.
- Heat the oil in a large frying pan (skillet) over a medium-high heat.
- Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.
- Turn the heat down to medium and add the garlic and ginger.
- Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.
- Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and the sauce thickens.
- Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat (slicing is optional – but I like it for that ‘food hall style’).
- Serve over rice, topped with spring onions and sesame seeds.
Notes
- If you prefer, substitute bourbon with 4 tbsp apple juice and 1 tbsp Worcestershire sauce.
- For a lower sodium option, use low sodium soy sauce and chicken stock.
- Slicing the chicken before serving adds to the presentation but is optional.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg