The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Prepare time: 5 min Cook: 15 min Ready in: 25 min
How To Make Bourbon Chicken
- 2 pounds of boneless chicken breasts
- 1 teaspoon of cornstarch, if you want the sauce thick
- ¼ cup of low sodium soy sauce
- 1 tablespoon of water
- 1 cup of rice wine vinegar
- ¼ cup of light brown sugar, dark brown sugar is fine alternative
- 2 tablespoons of bourbon
- 1 tablespoon of sriracha sauce, optional
- 1 teaspoon of ginger, mince it
- 4 cloves of garlic, mince it
- 1 tablespoon of canola oil
- ½ teaspoon of sesame oil
- Green onions for garnish, if preferred
- Sesame seeds for garnish, if preferred
- Wash the chicken and cut them into pieces. Set aside. The size of the chicken depends on your preference. It is recommended to cut them to bite size but it is also agreeable to cut them into half of the palm size. Small size is always preferable so the entire seasoning can be absorbed easier. However, being too small is often unpleasant for adults. If you want to get the ideal size, an inch cubes are fine.
- In alternative, you can also use chicken thighs and wings if you don’t mind the bones. They are in perfect size and easy to season as well. Use a large skillet and heat the both the canola oil and sesame oil over low-medium heat.
- Add the chicken and sauté until it gets well cooked and brown. Add ginger and garlic and sauté for another 2 minutes. Add the oil if it is too dry already. Take a medium bowl and mix together rice wine vinegar, bourbon, brown sugar, and soy sauce evenly.
- For a more spicy kick, you can also add a teaspoon of sriracha sauce. You can get it on Asian spice store. Add the mixture to the chicken and cook for around 2 to 3 minutes until simmer. Stir frequently so it doesn’t stick to the skillet.
- Take a small bowl, and add cornstarch and water. Whisk until well mixed. It is preferred to whisk it right before adding it because the rest of the cornstarch is often sinking instead of dissolved.
- Add the cornstarch mixture to the chicken slowly. Stir while adding. Cook for another 2 to 3 minutes until thickens and boils. Stir frequently while waiting for the sauce to get thicken. Before adding the cornstarch mixture, make sure that it is still well dissolved. If some of the cornstarch is sinking at the bowl bottom, whisk again before pouring in.
- If it isn’t thick enough, make another mixture of cornstarch and add bit by bit until it reaches the desired texture. Serve hot with green onions and sesame seeds for garnish if preferred. This dish is delicious to serve with or without rice.
- Chop the green onions into small pieces and sprinkle them on top of the chicken while serving. If you serve with rice, make a double sauce to add on top of the rice.