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Bourbon Chicken
Plat

Bourbon Chicken

40 minPour 4Nutri-Score C€€
par @gidsgids1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • boneless skinless chicken thighsViandes900 g
  • kosher saltÉpices5 g
  • soy sauce (for the marinade)Épicerie15 ml
  • hoisin sauce (for the marinade)Épicerie30 ml
  • garlic (minced)Fruits et légumes2 morceaux
  • ginger pasteFruits et légumes30 g
  • white vinegarÉpicerie30 ml
  • soy sauce (for the sauce)Épicerie60 ml
  • dark soy sauce (optional)Épicerie15 ml
  • hoisin sauce (for the sauce)Épicerie120 ml
  • waterAutres180 ml
  • brown sugarÉpicerie50 g
  • black pepper (freshly toasted)Épices9 g
  • cornstarch (for the slurry)Épicerie8 g
  • water (for the slurry)Autres15 ml
  • spring onion (sliced)Fruits et légumes2 morceaux
  • white rice (steamed, for serving)Céréales300 g

par portion

Nutrition

689kcal

Glucides
71 g
Protéines
48 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Casserole

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Garnish and serve

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