I love Bourbon Chicken you can get at the mall. A miniscule taste of the super tender, sweet chicken on a toothpick causes a physical reaction to purchase an entire foam container of chicken with rice. Using a wok, we made our own version of the chicken and a bit of cornstarch thickens the sauce.
Adapted from Lila Voo
- 3 boneless chicken breasts (1.5 lbs)
- 1 tsp peanut oil
- 1 tsp cornstarch
- ¼ cup soy sauce
- 1 tsp thick soy sauce
- ½ cup brown sugar
- ¼ cup bourbon
- 1 tsp ground ginger
- ½ tsp garlic salt
Cut all of the fat off the chicken and cut the breasts into 1 inch pieces. In a large container with a tight fitting lid, mix together all of the ingredients for the marinade. If you don’t have thick soy you can substitute with just a ½ tsp of molasses. Stir the marinade thoroughly until all the sugar has dissolved. Then add the chicken making sure that each piece is coated with the marinade and refrigerate over night. Be sure to have a container with a tight fitting lid, the alcohol is quite strong and will leave an odor in your refrigerator if the lid is not sealed tight.
When you are ready to cook the chicken, drain it from the marinade, reserving the marinade to be used later. In a small cup, mix the cornstarch with just a little water to dissolve and set it aside. Heat a large non stick pot or wok on high. Once hot, add the oil.
When the oil it hot, add the chicken and cook it until it browns. Remember, you have to wait for all the liquid in the chicken to evaporate before it can brown. This takes about 7 minutes. Once the chicken is brown, slowly stir in the reserved marinade and bring it to a boil.
Then add the cornstarch mixture and stir until it becomes thick. Serve with rice.