Apple Juice Bourbon-Style Chicken
Ryan Miller cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
Tender browned chicken thighs simmered in a glossy, sweet-savory pan sauce made with apple juice instead of bourbon. Soy sauce, hoisin, ginger, garlic, and vinegar balance the brown sugar with savory depth and acidity.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 2 g
- 3 g
- 2 g
- 14 g
- 80 g
- 18 g
- 17 g
- 120 g
- 60 g
- 15 g
- 65 g
- 5 g
- 9 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 1.34 kg before cooking, which is about 335 g per serving.
Steps
In a bowl, whisk together the soy sauce, hoisin sauce, ketchup, apple juice, 1/4 cup water, apple cider vinegar, brown sugar, grated ginger, and grated garlic until the mixture is smooth and homogeneous. Set the sauce aside.
Season the chicken thighs on all sides with the garlic powder, onion powder, paprika, and black pepper. Make sure the seasoning covers every surface.
Heat the oil in a large skillet, preferably cast iron, over medium-high heat until hot and shimmering. Add the seasoned chicken in a single layer and brown both sides, about 3–5 minutes per side. The chicken does not need to be cooked through yet.
Remove the browned chicken from the skillet and let it rest briefly. Cut it into bite-sized pieces if it has not already been cut.
Pour the prepared sauce into the same skillet. Scrape the browned fond from the bottom with a wooden spoon so it dissolves into the sauce.
Bring the sauce to a simmer and let it reduce by about half, stirring occasionally, until it is darker and somewhat syrupy, approximately 8–12 minutes.
In a small bowl, stir the cornstarch with enough water to form a smooth slurry with no dry pockets. Add the slurry to the reduced sauce while whisking, and simmer until the sauce thickens, about 1–2 minutes.
Return the chicken to the skillet and stir to coat it completely in the sauce. Simmer until the chicken is fully cooked and reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)), about 5–8 minutes. Serve hot with the thick, glossy sauce.
Notes
The posted recipe is titled Bourbon Chicken, but the description and transcript explicitly use apple juice instead of bourbon. Avoid overcrowding the skillet when browning; work in batches if necessary. Serve with steamed rice or vegetables if desired.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 544
- Protein
- 50 g
- Carbs
- 28 g
- Fat
- 25 g
- Fiber
- 1 g
Where the calories come from
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