Apple Juice Bourbon-Style Chicken

Ingredients

• 2 lb boneless chicken thighs (Cut into bite-sized pieces after browning; use skinless thighs if available.)
• 1 tsp onion powder (For seasoning the chicken.)
• 1 tsp garlic powder (For seasoning the chicken.)
• 1 tsp paprika (For seasoning the chicken.)
• black pepper (Season to taste; coat all sides of the chicken.)
• 1 tbsp neutral cooking oil (For browning the chicken in the skillet.)
• 0.333 cup soy sauce (Approximately 1/3 cup.)
• 1 tbsp hoisin sauce
• 1 tbsp ketchup
• 0.5 cup apple juice (Used in place of bourbon; this is the recipe's secret ingredient.)
• 0.25 cup water (For the sauce.)
• 1 tbsp apple cider vinegar
• 0.333 cup light brown sugar (Approximately 1/3 cup, packed.)
• 1 in fresh ginger (Grated; approximately a 1-inch piece.)
• 3 cloves garlic (Grated or finely minced for the sauce.)
• 1 tbsp cornstarch (Dissolve in water to make a slurry; the amount of slurry water was not specified.)
• water (As needed to dissolve the cornstarch into a pourable slurry.)

Steps

1. 1

   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.

2. 2

   Season the chicken thighs on all sides with the garlic powder, onion powder, paprika, and black pepper. Make sure the seasoning covers every surface.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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), 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 per serving

• main
• chicken
• skillet
• American
• sweet-savory
• weeknight dinner
• high-protein