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Bourbon Chicken (with Apple Juice)
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Bourbon Chicken (with Apple Juice)

40 minPour 4Nutri-Score C€€
par @foodiligence20 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (boneless, skinless)Viandes900 g
  • onion powderÉpices2 g
  • garlic powderÉpices3 g
  • paprikaÉpices2 g
  • black pepper (ground)Épices1 g
  • soy sauceÉpicerie80 ml
  • hoisin sauceÉpicerie15 ml
  • ketchupÉpicerie15 ml
  • apple juiceBoissons120 ml
  • waterAutres60 ml
  • apple cider vinegarÉpicerie15 ml
  • light brown sugarÉpicerie65 g
  • ginger (grated)Fruits et légumes10 g
  • garlic (grated)Fruits et légumes3 morceaux
  • cornstarch (dissolved in water)Épicerie8 g
  • neutral oilÉpicerie15 ml

par portion

Nutrition

291kcal

Glucides
21 g
Protéines
21 g
Lipides
14 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Fouet

pas à pas

Préparation

  1. Make the sauce

    • Whisk together the soy sauce, hoisin, ketchup, apple juice, water, apple cider vinegar, brown sugar, grated ginger and garlic until homogeneous.
    • Set aside.
    Étape 1

  2. Season the chicken

    • Season the chicken thighs with garlic powder, onion powder, paprika and black pepper.
    • Make sure every side is coated.
    Étape 2

  3. Brown the chicken

    • Heat the oil in a hot cast iron pan and brown the chicken on both sides; it does not need to cook through.
    • Remove the chicken and let it rest in a bowl.
    Étape 3

  4. Reduce the sauce

    • Pour the sauce into the pan and scrape up the fond.
    • Let it reduce by half.
    Étape 4

  5. Cut the chicken

    • While the sauce reduces, cut the chicken into bite-size pieces.
    Étape 5

  6. Thicken and finish

    • Add the cornstarch slurry to the reduced sauce to thicken.
    • Return the chicken to the pan and simmer until it comes up to temperature.
    Étape 6
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