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Bourbon Chicken
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Bourbon Chicken

40 minPorcje: 4Nutri-Score C€€
od @gidsgids1 importugotowano 0 razy
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Składniki

4 osoby
  • boneless skinless chicken thighsMięso900 g
  • kosher saltPrzyprawy5 g
  • soy sauce (for the marinade)Spiżarnia15 ml
  • hoisin sauce (for the marinade)Spiżarnia30 ml
  • garlic (minced)Warzywa i owoce2 kawałki
  • ginger pasteWarzywa i owoce30 g
  • white vinegarSpiżarnia30 ml
  • soy sauce (for the sauce)Spiżarnia60 ml
  • dark soy sauce (optional)Spiżarnia15 ml
  • hoisin sauce (for the sauce)Spiżarnia120 ml
  • waterInne180 ml
  • brown sugarSpiżarnia50 g
  • black pepper (freshly toasted)Przyprawy9 g
  • cornstarch (for the slurry)Spiżarnia8 g
  • water (for the slurry)Inne15 ml
  • spring onion (sliced)Warzywa i owoce2 kawałki
  • white rice (steamed, for serving)Produkty zbożowe300 g

na porcję

Wartości odżywcze

689kcal

Węglowodany
71 g
Białko
48 g
Tłuszcz
24 g
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Przybory

  • Patelnia
  • Miska
  • Rondel

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Garnish and serve

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