Creamy Bourbon Chicken
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.
- 4Remove chicken and set aside.
- 5In the same pan, sauté garlic for 1 min.
- 6Pour in one to two cups of Jim Beam and simmer 2–3 mins to burn off the alcohol.
- 7Add a piece of butter and a quarter cup of heavy cream; stir until it turns smooth and creamy.
- 8Stir in half a cup of brown sugar, one tablespoon of vanilla, two tablespoons of ketchup, a dash of hot sauce, and one tablespoon of apple cider vinegar.
- 9Let it cook down 5–7 mins.
- 10Drop some salt, paprika, and garlic in.
- 11Add a couple of dashes of soy sauce.
- 12Season with garlic powder, onion powder, paprika, salt, and pepper.
- 13Add some garlic paste and some ginger.
- 14Add some hot chili oil flakes.
- 15Return chicken to the pan/pot and let it simmer in that sauce and cook down.
- 16Plate 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
- 0.33 cup heavy cream
- 2 tbsp butter
- onion powder
- paprika
- salt
- pepper
- chopped green onions
- onion
- garlic powder
- 1 cup Jim Beam
- 2 cups Jim Beam
- garlic paste
- ginger
- hot chili oil flakes
Equipment
panpot
Tips
- Let the alcohol sizzle out of the bourbon.
- Sauté garlic for 1 min.
- Simmer bourbon for 2–3 mins to burn off the alcohol.
- Stir butter and heavy cream until smooth and creamy.
- Let the sauce cook down 5–7 mins.
- Garnish with chopped green onions for a fresh pop.
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