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KENTUCKY BOURBON CHICKEN - HOW TO MAKE #bourbon chicken
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How to make bourbon chicken
- Famous, mouthwatering, Bourbon Chicken.
Bourbon chicken is a favorite at any state fair, county fair, or food court!
INGREDIENTS
2 large chicken breasts or 4 -5 boneless skinless chicken thighs
3 tbsp cornstarch
1/4 cup oil for frying chicken
SAUCE
1/3 cup bourbon
2 tbs soy sauce
1/2 cup chicken broth
1/2 cup brown sugar
1/2 tsp ground ginger
1/2 tsp onion powder
4 garlic cloves minced
OPTIONAL-1/4 tsp red pepper flakes
OPTIONAL-3 green onions chopped thinly for garnish
* Of course, the alcohol burns off *
INSTRUCTIONS
MIX the soy sauce, stock, bourbon, brown sugar and spices in a bowl then SET ASIDE.
CUT the chicken into half inch thick strips then CUT into 1-2 inch pieces. PLACE in a bowl and TOSS with cornstarch so the pieces are coated.
ADD oil to a large skillet over medium-high heat. When hot ADD the chicken in two batches. COOK on each side for about 3 minutes. Do not move around, let it get nice and crispy.
TRANSFER chicken to a plate.
ADD about two tablespoons of oil to your pan.
ADD garlic and COOK while moving constantly until fragrant. About 20 seconds.
POUR in the sauce and use a spoon to DEGLAZE the pan. Bring to a BOIL and COOK for a minute then ADD the chicken back in and REDUCE heat to a simmer. COOK until reduced by about half and sauce is a little thicker, about 5 minutes.
OPTIONAL-Garnish with sliced green onions and serve with rice.
Serves 4
Enjoy!
How to make bourbon chicken
- Famous, mouthwatering, Bourbon Chicken.
Bourbon chicken is a favorite at any state fair, county fair, or food court!
INGREDIENTS
2 large chicken breasts or 4 -5 boneless skinless chicken thighs
3 tbsp cornstarch
1/4 cup oil for frying chicken
SAUCE
1/3 cup bourbon
2 tbs soy sauce
1/2 cup chicken broth
1/2 cup brown sugar
1/2 tsp ground ginger
1/2 tsp onion powder
4 garlic cloves minced
OPTIONAL-1/4 tsp red pepper flakes
OPTIONAL-3 green onions chopped thinly for garnish
* Of course, the alcohol burns off *
INSTRUCTIONS
MIX the soy sauce, stock, bourbon, brown sugar and spices in a bowl then SET ASIDE.
CUT the chicken into half inch thick strips then CUT into 1-2 inch pieces. PLACE in a bowl and TOSS with cornstarch so the pieces are coated.
ADD oil to a large skillet over medium-high heat. When hot ADD the chicken in two batches. COOK on each side for about 3 minutes. Do not move around, let it get nice and crispy.
TRANSFER chicken to a plate.
ADD about two tablespoons of oil to your pan.
ADD garlic and COOK while moving constantly until fragrant. About 20 seconds.
POUR in the sauce and use a spoon to DEGLAZE the pan. Bring to a BOIL and COOK for a minute then ADD the chicken back in and REDUCE heat to a simmer. COOK until reduced by about half and sauce is a little thicker, about 5 minutes.
OPTIONAL-Garnish with sliced green onions and serve with rice.
Serves 4
Enjoy!
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