Serves 1
Directions
- 1Season your chicken thighs with onion, garlic powder, paprika, and salt.
- 2Cut your chicken up.
- 3Sear chicken in oil until golden and cooked through. Remove and set aside.
- 4In the same pan, sauté garlic for 1 min.
- 5Pour in bourbon (Jim Beam) and simmer 2 T3 mins to burn off the alcohol.
- 6Add butter and heavy cream Tmdash stir until it turns smooth and creamy.
- 7Stir in brown sugar, vanilla, ketchup, hot sauce, and vinegar. Let it cook down 5 T7 mins.
- 8Season with garlic powder, onion powder, paprika, salt, and pepper.
- 9Drop some salt, paprika, and garlic in a couple of dashes of soy sauce, some apple cider vinegar, one tablespoon, two tablespoons of ketchup, a dash of hot sauce and vanilla.
- 10Add some garlic paste and some ginger.
- 11And some hot chili oil flakes.
- 12Return chicken to the pan and let it simmer in that sauce.
- 13Plate it up and hit it with chopped green onions on top for that fresh pop.
Ingredients
- 1.5 lbs boneless chicken thighs, chopped
- 1 tbsp oil
- 2 cloves garlic, minced
- 1 cup bourbon
- 0.5 cup brown sugar
- 1 tbsp vanilla extract
- 2 tbsp ketchup
- 1 tbsp hot sauce
- 1 tbsp apple cider vinegar
- 0.25 cup heavy cream
- 2 tbsp butter
- garlic powder
- onion powder
- paprika
- salt
- pepper
- chopped green onions
- 1 to 2 cups Jim Beam
- garlic paste
- ginger
- hot chili oil flakes
- couple of dashes soy sauce
Equipment
potpan
Tips
- Let the alcohol sizzle out when adding bourbon.
- Stir butter and heavy cream until smooth and creamy.
- Adjust hot sauce to taste.
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