I love bourbon chicken but can't find it where I live now. After much tinkering I've got a good recipe
Ingredients:
3-6 boneless skinless chicken thighs
1 teaspoon ground ginger
3 ounces soy sauce
2 tablespoons dried minced onion
1 cup packed brown sugar
3/8 cup bourbon
2 teaspoon garlic powder
1 1/2 tablespoon hoisin
Dash Crushed red pepper
Directions:
Cut up the chicken in bite size chunks making sure to cut off excess fat. Put in sealable container Mix all other ingredients and stir into chicken. Cover and put in fridge overnight. Cook on stove in a wok until liquid is evaporated and the chicken has that dark sticky look to it.
Notes: I used Four Roses Small Batch (90 proof). The bottle says that it is a Kentucky straight bourbon whisky. The flavor was good and the bourbon was definitely there but the alcohol had cooked off to the point that only the actual flavor of the bourbon was present. The amount of brown sugar listed can be adjusted for personal preferences but I would not go below half a cup.
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