Food Court Bourbon Chicken
Serves 1
Directions
- 1Season boneless, skinless chicken thighs with garlic powder, onion powder, pepper, salt, and Kinder's new sweet and smoky brown sugar seasoning on both sides.
- 2Cook the seasoned chicken in a pan for about six or seven minutes until cooked through.
- 3Remove the seared chicken from the pan and cut it into pieces.
- 4In a separate bowl, whisk together a quarter cup soy sauce, a quarter cup hoisin sauce, half a cup of apple juice, a quarter cup brown sugar, two tablespoons of rice vinegar (or apple cider vinegar), two tablespoons of ketchup, some minced garlic, and some minced ginger.
- 5Stir the sauce mixture over medium heat until it starts to bubble.
- 6Once the sauce is bubbling, add a slurry made of three tablespoons water and one tablespoon corn starch.
- 7Stir in the slurry until the sauce thickens up.
- 8Add the cut-up chicken back into the thickened sauce.
- 9Cover the pan with aluminum foil or a lid and let the chicken cook in the sauce long enough for the sugar pieces to burn and create crispy bits.
Ingredients
- boneless, skinless chicken thighs
- garlic powder
- onion powder
- pepper
- salt
- Kinder's new sweet and smoky brown sugar seasoning
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 0.5 cup apple juice
- 0.25 cup brown sugar
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp ketchup
- minced garlic
- minced ginger
- 3 tbsp water
- 1 tbsp corn starch
Equipment
pancutting boardwhiskaluminum foil or lid
Tips
- Season both sides of the chicken.
- Cook the chicken until nice and cooked through, about six or seven minutes.
- Cut up the chicken before adding it back to the sauce.
- Whisk the sauce ingredients together and stir over medium heat until it starts to bubble.
- Let the chicken sit and cook in the sauce with a cover (aluminum foil or lid) to get crispy bits from the sugar.
- Trust the ketchup in the sauce.
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