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Bourbon Chicken
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Bourbon Chicken

40 minPara 4Nutri-Score C€€
de @gidsgids1 importación0 veces cocinadas
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Ingredientes

4 personas
  • boneless skinless chicken thighsCarne900 g
  • kosher saltEspecias5 g
  • soy sauce (for the marinade)Despensa15 ml
  • hoisin sauce (for the marinade)Despensa30 ml
  • garlic (minced)Frutas y verduras2 piezas
  • ginger pasteFrutas y verduras30 g
  • white vinegarDespensa30 ml
  • soy sauce (for the sauce)Despensa60 ml
  • dark soy sauce (optional)Despensa15 ml
  • hoisin sauce (for the sauce)Despensa120 ml
  • waterOtro180 ml
  • brown sugarDespensa50 g
  • black pepper (freshly toasted)Especias9 g
  • cornstarch (for the slurry)Despensa8 g
  • water (for the slurry)Otro15 ml
  • spring onion (sliced)Frutas y verduras2 piezas
  • white rice (steamed, for serving)Cereales300 g

por ración

Nutrición

689kcal

Carbohidratos
71 g
Proteínas
48 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Cazo

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6

  7. Garnish and serve

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