Bourbon Chicken

Serves 1
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Directions

  1. 1Season your chicken thighs with garlic powder, onion powder, paprika, and black pepper, making sure to cover every part.
  2. 2Season your chicken thighs with garlic powder, onion powder, paprika, and black pepper, making sure to cover every part.
  3. 3Season your chicken thighs with garlic powder, onion powder, paprika, and black pepper, making sure to cover every part.
  4. 4Add the chicken to a hot cast iron pan with a tablespoon of oil and brown both sides; it doesn't need to finish cooking at this point.
  5. 5Add the chicken to a hot cast iron pan with a tablespoon of oil and brown both sides; it doesn't need to finish cooking at this point.
  6. 6Add the chicken to a hot cast iron pan with a tablespoon of oil and brown both sides; it doesn't need to finish cooking at this point.
  7. 7Remove the chicken from the pan and let it rest.
  8. 8Remove the chicken from the pan and let it rest.
  9. 9Remove the chicken from the pan and let it rest.
  10. 10In a bowl, whisk together the soy sauce, hoisin, ketchup, apple juice, water, apple cider vinegar, brown sugar, grated ginger, and grated garlic until homogeneous.
  11. 11In a bowl, whisk together the soy sauce, hoisin, ketchup, apple juice, water, apple cider vinegar, brown sugar, grated ginger, and grated garlic until homogeneous.
  12. 12In a bowl, whisk together the soy sauce, hoisin, ketchup, apple juice, water, apple cider vinegar, brown sugar, grated ginger, and grated garlic until homogeneous.
  13. 13Pour the sauce into the pan and scrape up any fond, then let it reduce by half.
  14. 14Pour the sauce into the pan and scrape up any fond, then let it reduce by half.
  15. 15Pour the sauce into the pan and scrape up any fond, then let it reduce by half.
  16. 16While the sauce reduces, cut the chicken into bite-sized pieces.
  17. 17While the sauce reduces, cut the chicken into bite-sized pieces.
  18. 18While the sauce reduces, cut the chicken into bite-sized pieces.
  19. 19Once the sauce is reduced, add in a cornstarch slurry to thicken.
  20. 20Once the sauce is reduced, add in a cornstarch slurry to thicken.
  21. 21Once the sauce is reduced, add in a cornstarch slurry to thicken.
  22. 22Add the chicken back into the pan and let it all simmer until it comes up to temp.
  23. 23Add the chicken back into the pan and let it all simmer until it comes up to temp.
  24. 24Add the chicken back into the pan and let it all simmer until it comes up to temp.

Ingredients

  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 1 tsp Paprika
  • Black Pepper
  • Black Pepper
  • Black Pepper
  • chicken thighs
  • chicken thighs
  • chicken thighs
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp ketchup
  • 1 tbsp ketchup
  • 1 tbsp ketchup
  • 0.5 cup apple juice
  • 0.5 cup apple juice
  • 0.5 cup apple juice
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 0.33 cup light brown sugar
  • 0.33 cup light brown sugar
  • 0.33 cup light brown sugar
  • 1 in grated ginger
  • 1 in grated ginger
  • 1 in grated ginger
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tbsp cornstarch dissolved in water
  • 1 tbsp cornstarch dissolved in water
  • 1 tbsp cornstarch dissolved in water
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil

Equipment

cast iron panbowlskillet