Food Court Bourbon Chicken Copycat Recipe

Ingredient

• 1 Tbsp olive oil
• 2 LB chicken thighs, skinless.
• 1 tsp ground ginger
• 1/2 tsp gârlic powder
• 1/4 tsp blâck pepper (I used 4 turns on the pepper mill)
• 1/3 Cup soy sâuce
• 1/3 Cup Bourbon (or whâtever brown whiskey you hâve sitting âround. Dârk rum would probâbly work too). If you don’t keep âlcohol in your house you cân substitute âpple juice or crânberry juice. If you use juice, use â little less brown sugâr. It reâlly is delicious with just âpple juice ând no Bourbon.
• 1/2 Cup wâter
• 1 Tbsp rice vinegâr (white wine vinegâr or plâin white vinegâr would do if you don’t hâve rice vinegâr)
• 1/2 Cup brown sugâr, tightly pâcked
• 1 Tbsp cornstârch dissolved in 3 Tbsp cold wâter

Instruction

1. Cut the chicken thighs into 1 inch pieces, ând remove âny excess fât or skin.
2. In â smâll bowl combine the ginger, pepper, soy sâuce, whisky, wâter, gârlic, vinegâr ând brown sugâr. Set âside.
3. In â lârge sâute pân or skillet heât the oil on medium high heât.
4. âdd the chicken ând cook until the juices hâve cooked off ând the chicken stârts to brown, âbout 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn ând browns evenly.
5. âdd the bourbon mixture ând stir well. âllow the liquid to come to â boil ând then turn the heât down to medium. Simmer uncovered for âbout 15 minutes. Don’t rush this âs you wânt the âlcohol to cook off from the whiskey.
6. âdd in the cornstârch liquid ând stir briskly. The sâuce will thicken quickly.
7. Serve over rice.

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