Skip to content
Menu
Bourbon Chicken
Main

Bourbon Chicken

40 minServes 4Nutri-Score C€€
from @gidsgids1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless skinless chicken thighsMeat900 g
  • kosher saltSpices5 g
  • soy sauce (for the marinade)Pantry15 ml
  • hoisin sauce (for the marinade)Pantry30 ml
  • garlic (minced)Produce2 pieces
  • ginger pasteProduce30 g
  • white vinegarPantry30 ml
  • soy sauce (for the sauce)Pantry60 ml
  • dark soy sauce (optional)Pantry15 ml
  • hoisin sauce (for the sauce)Pantry120 ml
  • waterOther180 ml
  • brown sugarPantry50 g
  • black pepper (freshly toasted)Spices9 g
  • cornstarch (for the slurry)Pantry8 g
  • water (for the slurry)Other15 ml
  • spring onion (sliced)Produce2 pieces
  • white rice (steamed, for serving)Grains300 g

per serving

Nutrition

689kcal

Carbs
71 g
Proteins
48 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Saucepan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Garnish and serve

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