Bourbon Chicken -- Quick Easy and Tasty

Bourbon chicken is inspired by the dish that's said to have been invented by a Chinese chef in New Orleans, who named it after the whiskey and/or the street.

Recipe:

Ingredients

• 4 garlic cloves, minced

• 2 Tbsp. minced fresh ginger

• 1/2 tsp. hot sauce (Tobasco, if possible. More or less to taste)

• 1/4 cup soy sauce

• 1/4 cup rice wine (Xiao Shing, if you can)

• 1-2 Tbsp. lemon juice, to taste

• 1/4 cup quality bourbon whiskey

• 4 Tbsp. brown sugar

• 1 Tbsp. corn starch disolved in 2 Tbsp. water

• 4-5 chicken thighs, boned and skinned, cut into 1-inch pieces

• 1-2 Tbsp. cooking oil

• 4 scallions cut into 1-inch pieces

• Steamed white rice

Directions

Combine garlic, ginger, hot sauce, soy sauce, wine, lemon juice, bourbon, and brown sugar in a bowl large enough to hold the chicken. Whisk the marinade to blend, taste and adjust the flavor as needed. Stir in the corn starch slurry and the chicken pieces, cover and let the chicken marinade for at least an hour (overnight is best).

Heat the oil in a wok until it begins to smoke. Add the chicken and the marinade to the wok and cook until the chicken is tender and the sauce is thick and sticky.

Add the scallions and cook until well coated and warmed through. Don't overcook them.

Serve over steamed white rice.

Full printable recipe at http://ift.tt/1TAlK2R

bon appetit