Apple Juice Bourbon Chicken
Translated from Spanish, the language of the reel.
Ryan Miller cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Golden-browned boneless chicken thighs cut into pieces and coated in a thick, sweet, savory sauce made with soy sauce, hoisin sauce, apple juice, brown sugar, ginger, and garlic. Apple juice replaces the bourbon and provides balanced sweetness 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
- 14 g
- 2 g
- 3 g
- 2 g
- 80 g
- 18 g
- 17 g
- 120 g
- 60 g
- 15 g
- 75 g
- 5 g
- 9 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 1.33 kg before cooking, which is about 220 g per serving.
Steps
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.
Whisk the mixture until smooth and the sugar begins to dissolve. Set the sauce aside.
Mix the onion powder, garlic powder, paprika, and black pepper. Season the chicken thighs on all sides, making sure to coat each piece completely.
Heat a cast-iron skillet or another heavy skillet over medium-high heat. Add the oil and wait until it is hot and shimmering.
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.
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.
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.
Bring the sauce to a gentle simmer and let it reduce by approximately half, until it looks more concentrated and slightly thickened.
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.
Return the cut chicken to the skillet and toss to coat it with the thickened sauce.
Let the chicken simmer gently in the sauce until fully cooked and it reaches an internal temperature of 165 °F (74 °C) (74 °C (165 °F)). 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
These are estimates per serving, worked out from the ingredients.
- Calories
- 365
- Protein
- 33 g
- Carbs
- 20 g
- Fat
- 16 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
