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Bourbon Chicken
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Bourbon Chicken

40 Min.Für 4Nutri-Score C€€
von @gidsgids1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • boneless skinless chicken thighsFleisch900 g
  • kosher saltGewürze5 g
  • soy sauce (for the marinade)Vorräte15 ml
  • hoisin sauce (for the marinade)Vorräte30 ml
  • garlic (minced)Obst & Gemüse2 Stücke
  • ginger pasteObst & Gemüse30 g
  • white vinegarVorräte30 ml
  • soy sauce (for the sauce)Vorräte60 ml
  • dark soy sauce (optional)Vorräte15 ml
  • hoisin sauce (for the sauce)Vorräte120 ml
  • waterAndere180 ml
  • brown sugarVorräte50 g
  • black pepper (freshly toasted)Gewürze9 g
  • cornstarch (for the slurry)Vorräte8 g
  • water (for the slurry)Andere15 ml
  • spring onion (sliced)Obst & Gemüse2 Stücke
  • white rice (steamed, for serving)Getreide300 g

pro Portion

Nährwerte

689kcal

Kohlenhydrate
71 g
Eiweiß
48 g
Fett
24 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Rührschüssel
  • Stielkasserolle

Schritt für Schritt

Zubereitung

  1. Season the chicken

    • Pat the chicken thighs dry and place them in a bowl.
    • Season with the kosher salt, soy sauce and hoisin sauce, then mix well to coat evenly.
    Schritt 1

  2. Sear the chicken

    • Heat a pan over medium heat and sear the chicken thighs until deeply golden brown, about 5–6 minutes per side.
    • Remove the chicken from the pan and set aside.
    Schritt 2

  3. Sauté garlic and ginger

    • In the same pan, add the garlic and ginger paste.
    • Sauté until fragrant, about 2–3 minutes, then season with salt and toasted black pepper.
    Schritt 3

  4. Build the sauce

    • Pour in the vinegar and deglaze the pan, scraping up the browned bits.
    • Add the soy sauce, dark soy sauce, hoisin sauce, water and brown sugar, then stir to combine.
    Schritt 4

  5. Simmer the chicken

    • Cut the seared chicken into bite-sized chunks and return them to the pan.
    • Bring the sauce to a simmer and cook until the chicken is fully cooked through, about 5–7 minutes.
    Schritt 5

  6. Thicken the sauce

    • Mix the cornstarch and water in a small bowl to make a slurry.
    • Stir the slurry into the sauce and bring to a boil, stirring until the sauce thickens and turns glossy.
    Schritt 6

  7. Garnish and serve

    • Scatter the sliced spring onions over the chicken.
    • Serve hot with steamed white rice.
    Schritt 7
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