A classic food court-style Bourbon Chicken recipe featuring tender chicken thighs in a sweet and savory sauce, perfect for a quick and flavorful dinner.
In a large bowl combine chicken thighs (cut into bite sized pieces), 1/2 Tbsp sesame oil, 1/2 Tbsp sugar, 2 Tbsp coconut aminos, corn starch, salt and pepper to taste. Mix and set aside.
In a large pan on med/high heat, add veg oil. Sear chicken thighs until browned and cooked to 165 degrees internal temp. (NOTE: try and get a good maillard reaction while searing for flavor).
Remove chicken from the pan and reduce heat to med low.
Add Bourbon and deglaze for 2-3 minutes. (CAUTION: Flambé at your own risk and is completely optional).
Add ginger and garlic, cook until fragrant about 1 minute. Add brown sugar, apple juice, 1/3 cup coconut aminos, 1 Tbsp sesame oil, ketchup, rice wine vinegar, garlic powder, red chili flakes, salt and pepper to taste. Stir until dissolved and bring to a simmer.
Add chicken back to the pan and reduce the sauce until slightly thickened. The sauce should still be thin like they serve it at the food court at the mall.
Serve with jasmine rice, broccoli, and garnish with green onions. Enjoy!
