Apple Juice Bourbon Chicken

Ingredients

• 2 lb Boneless, skinless chicken thighs (Cut into small pieces after browning.)
• 1 tbsp Neutral oil (For browning the chicken in the skillet.)
• 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 (To taste, for seasoning the chicken.)
• 0.333 cup Soy sauce (For the sauce.)
• 1 tbsp Hoisin sauce (For the sauce.)
• 1 tbsp Ketchup (For the sauce.)
• 0.5 cup Apple juice (The secret ingredient that replaces the bourbon.)
• 0.25 cup Water (For the sauce.)
• 1 tbsp Apple cider vinegar (For the sauce.)
• 0.333 cup Light brown sugar (To sweeten the sauce.)
• 1 in Fresh ginger (Grated; approximately a 2.5 cm piece.)
• 3 dientes Fresh garlic (Grated or finely chopped for the sauce.)
• 1 tbsp Cornstarch (Dissolved in water to make a slurry; the amount of water is not specified.)
• Additional water (As needed to dissolve the cornstarch.)

Steps

1. 1

   Place the soy sauce, hoisin sauce, ketchup, apple juice, water, apple cider vinegar, and brown sugar in a bowl. Add the grated ginger and grated or chopped garlic.

2. 2

   Whisk the mixture until smooth and the sugar begins to dissolve. Set the sauce aside.

3. 3

   Mix the onion powder, garlic powder, paprika, and black pepper. Season the chicken thighs on all sides, making sure to coat each piece completely.

4. 4

   Heat a cast-iron skillet or another heavy skillet over medium-high heat. Add the oil and wait until it is hot and shimmering.

5. 5

   Add the seasoned chicken to the hot skillet. Brown both sides until well-seared and golden; the chicken does not need to be fully cooked at this point.

6. 6

   Remove the chicken from the skillet and let it rest on a plate. Once it has cooled enough to handle, cut it into small pieces.

7. 7

   Pour the reserved sauce into the same skillet. Scrape the bottom with a wooden spoon or spatula to loosen the browned fond and incorporate it into the sauce.

8. 8

   Bring the sauce to a gentle simmer and let it reduce by approximately half, until it looks more concentrated and slightly thickened.

9. 9

   Dissolve the cornstarch in a little cold water until smooth and lump-free. Add the slurry to the reduced sauce while whisking continuously to prevent lumps.

10. 10

    Return the cut chicken to the skillet and toss to coat it with the thickened sauce.

11. 11

    Let the chicken simmer gently in the sauce until fully cooked and it reaches an internal temperature of 165 °F (74 °C). Serve hot, with the sauce spooned over the top.

Notes

Although the dish is called Bourbon chicken, this recipe replaces the bourbon with apple juice. For greater safety, verify that the center of the chicken reaches 165 °F (74 °C).

Nutrition per serving

• main course
• chicken
• skillet
• comfort food
• sweet and sour
• American-inspired
• high-protein